Grilled Cajun Catfish with Creamy Coleslaw

This spicy hot catfish entree takes a creamy coleslaw to cool it down. This coleslaw has a special sauce, guaranteed to have the right texture every time, because you thin it to the level you desire. Pair it with a light white wine, such as a Pinot Grigio or a fruity wine cooler.

Ingredients:
2 pounds of catfish fillets
2 tablespoons Cajun seasoning
1 bag of cabbage for coleslaw
½  cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
2-4 tablespoons of pineapple juice
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Celery seed

Preparation:
Make the sauce ahead of time by mixing the mayonnaise, mustard, sugar, pineapple juice, salt and pepper together. If you want a creamier coleslaw, make a double batch of the sauce.
Mix the sauce with the bag of coleslaw cabbage. Reserve a small amount of sauce for the fish.
Sprinkle a small amount of celery seed in the coleslaw.
Coat the fish fillets in the Cajun seasoning.
Grill on the indoor grill.
Serve hot with extra creamy sauce on the side.
For a heartier meal, make a batch of cornbread or corn muffins to go with it.

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