Catfish Fillets with Crabmeat Topping

Title:
Catfish Fillets with Crabmeat Topping

Yield:
6 Servings

Categories:
Fat




Ingredients:





     3 tb Fresh lemon juice


     1 tb Reduced-calorie margarine;


          -melted


     2 ts Low-sodium worcestershire


          -sauce


     6    Farm-raised; (4-ounce)


          -catfish fillets


   1/2 ts Garlic powder


   1/2 ts Creole seasoning


   1/4 ts Ground red pepper


          Vegetable cooking spray


     1 c  Chopped onion


   1/2 c  Chopped green onions


   1/2    Medium-size green pepper;


          -chopped


   1/2    Medium-size sweet red


          -pepper; chopped


     6 oz Fresh lump crabmeat; drained






 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 350? 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


 5.8 (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 


 on Dec 30, 1997