Recipe - Catfish Fillets With Crabmeat Topping

3 tablespoon Fresh lemon juice
1 tablespoon Reducedcalorie margarine;
melted
2 teaspoon Lowsodium worcestershire
sauce
6 Farmraised; (4ounce)
catfish fillets
One half teaspoon Garlic powder
One half teaspoon Creole seasoning
One fourth teaspoon Ground red pepper
Vegetable cooking spray
1 cup Chopped onion
One half cup Chopped green onions
One half Mediumsize green pepper;
chopped
One half Mediumsize sweet red
pepper; chopped
6 ounce 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 2inch
dish. Bake, uncovered, at 350ø for 25 minutes. Coat a large nonstick
skillet with vegetable spray; place over mediumhigh 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 recipeludigest Volume 01 Number 421 by susan suerapp@ibm.net
on Dec 30, 1997