Steamed Catfish with Southern-Style Remoulade Sauce

1. Heat a large pot fitted with a steamer basket placed over water on medium-high heat. Bring the water to a boil.
    
2. Meanwhile, sprinkle the salt and pepper on both sides of the fish. Place the fish in the steamer basket. Steam, covered, for 7 to 10 minutes, or until the fish flakes easily when tested with a fork.
    
3. While the fish is cooking, in a small bowl, whisk together the yogurt, hot-pepper sauce, paprika, mustard, and garlic powder.
    
4. Transfer the fish to plates. Sprinkle with the oregano. Serve with the sauce.
    

Level 4: Pureed
In a food processor or blender, process the desired serving(s) until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Using a food processor, blender, or knife, process or cut the fish into pieces no more than 4 milliliters in size. The pieces should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Using a knife, cut the fish into pieces that are no bigger than 1.5 x 1.5 centimeters (about the size of your thumbnail). To test for softness, press down on the fish using the back of a fork. The fish should remain squashed and not regain its shape.