Recipe created by Rick Moonen, chef and creator of RM Seafood at Mandalay Bay
Catfish creates a meaty texture for this twist on an old favorite, which was voted one of the best sandwiches in America by Esquire magazine.
Servings: Serves 2
Ingredients
Directions
Season catfish with salt. Heat medium-sized skillet over medium-high heat. When pan is hot (drop of water will sizzle on contact), add oil, onion and bell pepper. Cook, stirring often, until vegetables begin to soften, about 3 minutes. Stir in paprika and cook, stirring constantly, for 1 minute. Add catfish and cook for 1 minute, stirring frequently so all sides of fish come in contact with hot pan. Stir in barbecue sauce and bring to a simmer. Reduce heat to low and simmer until thick, about 10 to 12 minutes. Butter rolls and lightly toast, buttered side down, in skillet. Fill buns and serve hot.
Published 05/29/2008
