6 to 8 catfish fillets
1 cup grated Parmesan cheese
1/2 cup butter or margarine, softened
6 Tablespoons mayonnaise
6 green onions, chopped fine
1/2 teaspoon Worcestershire sauce
generous dash Tabasco pepper sauce
Place the cheese, butter, mayonnaise, onion, Worcestershire, and pepper sauce in a bowl and mix thoroughly. Butter mixture may be made 24 hours ahead and kept refrigerated.
Poach the catfish fillets in lightly simmering water for 4 to 5 minutes. Gently lift the fillets from the water and set aside to drain.
For individual servings, place the fillets in au gratin dishes and cover with 2 tablespoons of the cheese mixture. Broil for 2 to 3 minutes until the cheese mixture browns.
Without individual dishes, place fillets into a lightly greased or sprayed baking dish. Cover each fillet with the cheese mixture and brown under the broiler. Carefully lift the fillets from the dish onto the plates and spoon some of the pan juices over each serving.
Gail's Notes: Very good! I have tried it with some lowfat mayo and margarine, like Smart Balance I think it was. Turned out pretty good but it's really good with all the full fat ingredients! And I've halved it for us, pretty easy to do.