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Grilled Seafood Po’Boy

Grilled Seafood Po’Boy

Grilled Seafood Po'Boy
 
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Ingredients
  • 1 lb. peeled medium fresh shrimp
  • 1 (10-oz.) fresh catfish fillet
  • Creole seasoning
  • Salt
  • ¼ c. fresh lemon juice
  • 1 t. olive oil
  • ½ c. roasted red bell pepper strips
  • 2 jalapenos, seeded and minced
  • ½ c. Miracle whip or mayo
  • 2 T. creole mustard
  • 2 T. fresh chopped parsley
  • 1 T. minced garlic
  • 2 T. sliced green onions
  • PAM
  • 8 tomato slices
  • 8 bibb lettuce leaves
  • 4 Po’Boy Bread rolls, split and toasted
Instructions
  1. Cut fish crosswise into 1” slices. Combine fish and shrimp in shallow dish and season with creole seasoning and salt. Cover and chill for 2 hours.
  2. Combine lemon juice and oil, pour over fish after the 2 hours and chill for 30 minutes more.
  3. Pat red pepper strips dry. Combine pepper strips with jalapeno, mayo, and next 4 ingredients. Set aside.
  4. Drain seafood and place in grill basket coated with PAM. Cook, over coals with top covered at 350-400 for 7-10 minutes, turning once.
  5. Brush bread halves with olive oil and grill until toasty (can be done in oven.)
  6. Spread some of the mayo mixture on both halves of roll.
  7. Place seafood, tomato and lettuce on bottom and place bread on top. Serve.
 

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