catfish po'boy with light tartar sauce... 20 minutes

the goods:

4 catfish fillets

3 tablespoons Creole seasoning

1 baguette cut into 4 pieces and split, or 4 hoagie rolls

thinly sliced iceberg lettuce, for serving

dill pickle slices, for serving

1 large tomato, thinly sliced

light tartar sauce:

2 tablespoons finely chopped dill pickle

2 tablespoons finely chopped red onion

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

2 tablespoons mayonnaise

1/2 cup plain Greek yogurt

Heat broiler, with rack in second highest position. Place a broilerproof wire rack in a rimmed baking sheet. Arrange fish on rack and sprinkle evenly with Creole seasoning. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.

Meanwhile, make tartar sauce in a small bowl, by stirring together pickle, onion, mustard, lemon juice, mayonnaise, and Greek yogurt. Season with salt and pepper. Refrigerate until ready to use.

Remove fish from oven and toast bread until broiler, about 2 minutes. Layer fillets on bottom halves of bread and top with lettuce, pickles, and tomato. Spread tartar sauce on top halves of bread and sandwich.