Chilled Pasta & Catfish Toss


1 1/2 pounds U.S. Farm-Raised Catfish fillets
Seafood seasoning for sprinkling
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 pound bow tie pasta
3/4 cup mayonnaise
1/4 cup heavy cream
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon dried tarragon leaf
1 cup frozen peas, thawed
1/4 cup chopped red onion


1.Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle fillets evenly with seafood seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place on baking sheet.

2.Bake 20 minutes, or until fish flakes easily with a fork. Let cool then cut into chunks.

3.Meanwhile, cook pasta according to package directions. Drain and let cool.

4.In a large bowl, combine mayonnaise, heavy cream, lemon juice, mustard, tarragon, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; mix well. Add bow ties, fish chunks, peas and red onion; gently mix until evenly coated. Serve or refrigerate until ready to serve.