Catfish fillets with crabmeat topping
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Reduced-calorie margarine; melted |
| 2 | teaspoons | Low-sodium worcestershire sauce |
| 6 | Farm-raised; (4-ounce) catfish fillets | |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Creole seasoning |
| ¼ | teaspoon | Ground red pepper |
| Vegetable cooking spray | ||
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green onions |
| ½ | Medium-size green pepper; chopped | |
| ½ | Medium-size sweet red pepper; chopped | |
| 6 | ounces | Fresh lump crabmeat; drained |
Directions
Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both si fillets. Place fillets in a 13- x 9- x 2-inch dish. Bake, uncovered, at 350ø for 25 minutes. Coat a large nonstick skillet with vegetable spray; place over medium-high heat until hot. Add chopped onion, green onions. pepper, and sweet red pepper; saut6 5 minutes or until vegetables are tender. Add crabmeat and cook 30 seconds or until thoroughly heated, stirring constantly. Spoon crabmeat mixture evenly over fillets. Bake an additional 5 minutes fish flakes easily when tested with a fork. Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat 5⅘ (Saturated Fat 1.0) / Carbob Fiber 1.0 / Cholesterol 93 / Sodium 332 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@...> on Dec 30, 1997