Catfish with peppers and tomatoes ^

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Yelow cornmeal
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
2 Catfish fillets (3-4 oz.)
2 teaspoons Cooking oil
1 medium Green pepper, cut in thin strips
1 medium Onion, halved and sliced
2 cloves Garlilc, minced
1 cup Chopped seeded tomatoes

Directions

Combine cornmeal, salt and red pepper on waxed paper. Dip catfish into cornmeal mixture, turning to coat both sides. Heat 1 teaspoon of the oil iln a medium skillet. Cook green pepper, onion and garlic 3 minutes. Push vegetables to one side. Add remaining oil. Place catfish in skillet. Cook 3 minutes; turn and cook 3-5 minutes longer or till fish flakes easily with a fork. Remove fish and vegetables to dinner plates. Add tomatoes to skillet, stirring with a wooden spoon to get brown bits that stick to the pan. Spoon over catfish. 2 servings.

Per serving: 252 cal., 12g fat, 49mg chol., 344mg sodium, 21g carb., 3g fiber, 17g pro., 2½ vegetable, ½ bread and 1 fat exchange.

BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95

Related recipes