Creole catfish fillets

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Minced fresh onion
½ teaspoon Dried whole thyme
¼ teaspoon Grated lemon rind
⅛ teaspoon Ground red pepper
3 tablespoons Plain low-fat yogurt
1 tablespoon Nonfat mayonnaise
1 tablespoon Creole or Dijon mustard
1 tablespoon Reduced-calorie catsup
1 teaspoon Paprika
½ teaspoon Onion powder
⅛ teaspoon Salt
⅛ teaspoon Ground red pepper
4 Farm-raised catfish fillets, (4-ounce)
Vegetable cooking spray
4 Lemon wedges

Directions

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 MC-Recipe Digest V1 #421 by igor@... on Jan 28, 1997.

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