Title: Catfish Fillets with Crabmeat Topping
Categories: Low, Fat
Yield: 6 Servings

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 350ø 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