Nutrition per serving may change if servings are adjusted.
12 ounces fresh or frozen catfish fillets
½ 16-ounce tube refrigerated cooked polenta, sliced ½-inch thick and cut into sticks
Nonstick cooking spray
1 tablespoon vegetable oil
2 teaspoons salt-free Cajun seasoning
8 cups chopped romaine or iceberg lettuce
1 large tomato, chopped
1 medium green sweet pepper, cut into bite-size strips
2 tablespoons light mayonnaise or salad dressing
1 tablespoon cider vinegar
1 teaspoon Creole mustard or spicy brown mustard
Thaw fish, if frozen. Cut into bite-sized strips; set aside. Preheat oven to 400°F. Lightly grease a baking sheet. Place polenta on baking sheet. Lightly coat with nonstick cooking spray. Bake 15 to 20 minutes or until golden brown on the edges.
In a large nonstick skillet, cook catfish in hot oil over medium heat for 4 to 6 minutes or until lightly browned and pieces flake when tested with a fork. Sprinkle with 1 teaspoon of the Cajun seasoning.
On a serving platter arrange lettuce. Top with polenta, catfish, tomato and sweet pepper.
In a small bowl, whisk together mayonnaise, vinegar, mustard, and remaining 1 teaspoon Cajun seasoning. Serve dressing with salad.