Title: Catfish Fillets with Crabmeat Topping
Categories: Fish, Breads, Muffins & r
Yield: 4 Servings

2 tb Lemon juice
2 ts Margarine -- melted
1 1/3 ts Low sodium Worcestershire
Sauce
1 lb Catfish fillets -- 4
Fillets
1/3 ts Creole seasoning
1/3 ts Garlic powder
1 1/3 ds Ground red pepper
2/3 c Onion -- thinly sliced
2/3 md Green bell pepper -- cut
Into strips
Vegetable cooking spray
1/2 c Chopped onion
1 1/3 tb Chopped green onions
4 oz Lump crabmeat -- drained

Combine first 3 ingredients in a bowl; brush on both sides of fillets.
Combine creole seasoning and next 2 ingredients; sprinkle over both sides
of fillet. Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum
foil pan. Arrange onion and bell pepper on top of fillets; set aside. Coat
a medium skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion and green onion; sauté 5 minutes or until tender. Add
crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly.
Remove from heat. Place pan on grill rack over medim-hot coals; cook
fillets 17 minutes. Spoon crabmeat mixture evenly on top of fillets; cook
an additional 3 minutes or until fish flakes easily when tested with a
fork.

Recipe By : Cooking Light, Jul/Aug 1990, p. 99

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip