Catfish with peppers and tomatoes ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Yelow cornmeal |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 2 | Catfish fillets (3-4 oz.) | |
| 2 | teaspoons | Cooking oil |
| 1 | medium | Green pepper, cut in thin strips |
| 1 | medium | Onion, halved and sliced |
| 2 | cloves | Garlilc, minced |
| 1 | cup | Chopped seeded tomatoes |
Directions
Combine cornmeal, salt and red pepper on waxed paper. Dip catfish into cornmeal mixture, turning to coat both sides. Heat 1 teaspoon of the oil iln a medium skillet. Cook green pepper, onion and garlic 3 minutes. Push vegetables to one side. Add remaining oil. Place catfish in skillet. Cook 3 minutes; turn and cook 3-5 minutes longer or till fish flakes easily with a fork. Remove fish and vegetables to dinner plates. Add tomatoes to skillet, stirring with a wooden spoon to get brown bits that stick to the pan. Spoon over catfish. 2 servings.
Per serving: 252 cal., 12g fat, 49mg chol., 344mg sodium, 21g carb., 3g fiber, 17g pro., 2½ vegetable, ½ bread and 1 fat exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95