Fish recipes

Creole Catfish Fillets

Course : Fish
Source: Cooking Light, June 1994, page 85
Serves: 4

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Ingredients:

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).

Creole Catfish Fillets

Ingredients:

Preparation / Directions:

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