Creole catfish fillets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced fresh onion |
| ½ | teaspoon | Dried whole thyme |
| ¼ | teaspoon | Grated lemon rind |
| ⅛ | teaspoon | Ground red pepper |
| 3 | tablespoons | Plain low-fat yogurt |
| 1 | tablespoon | Nonfat mayonnaise |
| 1 | tablespoon | Creole or Dijon mustard |
| 1 | tablespoon | Reduced-calorie catsup |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Onion powder |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 4 | Farm-raised catfish fillets, (4-ounce) | |
| Vegetable cooking spray | ||
| 4 | Lemon wedges | |
Directions
Combine first 8 ingredients in a small bowl; stir well. Cover and chill.
Combine paprika and next 3 ingredients; stir well. Rub mixture over both sides of fish.
Arrange fish in a wire grilling basket coated with cooking spray; place on grill rack over hot coals. Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 3 ounces fish and 2 tablespoons sauce).
Per serving: 177 Calories; 5g Fat (25% calories from fat); 27g Protein; 6g Carbohydrate; 93mg Cholesterol; 301mg Sodium Serving Ideas : Serve with sauce and lemon wedges.
Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #421 by igor@... on Jan 28, 1997.