Greek kataifi fish

4 servings

Ingredients

Quantity Ingredient
4 Fish fillets; snapper, trout
. catfish or tilapia
1 pack Non-fat sour cream (8oz)
1 tablespoon Greek seasoning blend
. such as Cavender's
3 drops Red pepper sauce
½ pack Katafi (shredded phyllo
. dough)
3 tablespoons Canola oil (divided use)

Directions

Rinse the fish fillets and pat dry. Combine the sour cream, Greek seasoning and red pepper sauce. Stir well to combine. Coat the fish on all sides with the sour cream mixture and set aside to marinate for 10 to 15 minutes.

Kataifi must be thawed enough to separate. Pull off about a third of the shreds and tear into small pieces. Arrange broken kataifi in an even layer on a plate.

After the fish has marinated, dip each fillet into the kataifi shreds on all sides. Pat on to adhere and form an even coating. Set aside.

Repeat with each fillet.

Heat a skillet over medium heat and add about 1½ to 2 Tbsp oil.

Cook the fillets, 2 at a time, until golden on one side. Carefully turn and cook until golden and the fish is cooked through. Repeat with the remaining fillets, adding the remaining oil if needed. Allow about 3 minutes cooking time for each ¼-inch of thickness of the fillets.

To eliminate most of the added fat: Bake the fish in an oven preheated to 375øF. Place the coated fish fillets on a baking sheet sprayed with non-stick spray. Lightly spray the tops of the fillets and place in the oven for about 5 minutes or until the fish turns white and the edges of the kataifi turn golden.

Nutritional information: per serving: 333 calories; 9g fat; 390mg sodium; 40mg cholesterol

** Dallas Morning News - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95

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