CREOLE CATFISH FILLETS
Recipe By :Cooking Light, June 1994, page 85
Serving Size : 4
Preparation Time :0:11
Ingredient
2 tbsp minced fresh onion
1/2 tsp dried whole thyme
1/4 tsp grated lemon rind
1/8 tsp ground red pepper
3 tbsp plain low-fat yogurt
1 tbsp nonfat mayonnaise
1 tbsp Dijon mustard
1 tbsp catsup
1 tsp paprika
1/2 tsp onion powder
1/8 tsp salt
1/8 tsp ground red pepper
4 catfish fillets — (4-ounce each)
Vegetable cooking spray
4 lemon wedges
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 tbsp. sauce).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 5g Fat
(25.9% calories from fat); 27g Protein; 5g Carbohydrate;
1g Dietary Fiber; 93mg Cholesterol; 283mg Sodium.
Exchanges: 3 1/2 Lean Meat
Serving Ideas : Serve with sauce and lemon wedges.