Recipe - Creole Casserole

2 tablespoon Minced fresh onion
One half teaspoon Dried whole thyme
One fourth teaspoon Grated lemon rind
1/8 teaspoon Ground red pepper
3 tablespoon Plain lowfat yogurt
1 tablespoon Nonfat mayonnaise
1 tablespoon Creole or Dijon mustard
1 tablespoon Reducedcalorie catsup
1 teaspoon Paprika
One half teaspoon Onion powder
1/8 teaspoon Salt
1/8 teaspoon Ground red pepper
4 Farmraised catfish fillets,
(4ounce)
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 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 MCRecipe Digest V1 #421 by igor@digex.net on Jan 28, 1997.