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  • Catfish Fillets With Crabmeat Topping

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    Catfish Fillets With Crabmeat Topping
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. Fresh lemon juice
    • 1 Tbsp. Reduced-calorie margarine, melted
    • 2 tsp Low-sodium worcestershire sauce
    • 6 x Farm-raised, (4-oz) catfish fillets
    • 1/2 tsp Garlic pwdr
    • 1/2 tsp Creole seasoning
    • 1/4 tsp Grnd red pepper Vegetable cooking spray
    • 1 c. Minced onion
    • 1/2 c. Minced green onions
    • 1/2 med -size green pepper, minced
    • 1/2 med -size sweet red pepper, minced
    • 6 ounce Fresh lump crabmeat, liquid removed

    Directions

    1. Combine first 3 ingredients in a small bowl; brush mix on both sides of fillets. Combine garlic pwdr, creole seasoning, and grnd red pepper; sprinkle proportionately over both si fillets. Place fillets in a 13- x 9- x 2-inch dish. Bake, uncovered, at 350 for 25 min. Coat a large nonstick skillet with vegetable spray; place over medium-high heat till warm. Add in minced onion, green onions. pepper, and sweet red pepper; saut6 5 min or possibly till vegetables are tender. Add in crabmeat and cook 30 seconds or possibly till thoroughly heated, stirring constantly. Spoon crabmeat mix proportionately over fillets. Bake an additional 5 min fish flakes easily when tested with a fork.
    2. Yield: 6 servings (194 calories and 27% serving). Protein 29.7 / Fat

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