Creole Catfish Fillets

Course : Fish
Serves: 4
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2 tablespoons minced fresh onion
1/2 teaspoon dried whole thyme
1/4 teaspoon grated lemon rind
1/8 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
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
4 fillets farm-raised catfish fillets -- (4-ounce)
1 spray vegetable cooking spray
4 medium lemon wedges

Preparation / 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).

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