Yield: 1 Servings
|¼ cup||Sliced almonds; toasted in a non-stick pan, (or as much as your diet will allow-could probably get away with 2 TBS)|
|1 pounds||Catfish filets; rinsed|
|2 teaspoons||Smartbeat or other lowfat margarine|
|1 \N||Lemon; juiced|
In a pan large enough to hold all of the filets, melt margarine and place filets in pan. "Fry" filets until lightly browned on both sides, and cooked through. Remove filets and keep warm. Add lemon juice and almonds to drippings in pan and heat through. Serve over filets. Serve with colorful veggies and/or a baked sweet potato on the side to brighten the dish.
Posted to Digest eat-lf.v097.n014 by jneger@... (Nicki A Eger) on Jan 15, 1998