Catfish Fillets with Crabmeat Topping
- Number of Servings: 1
Ingredients
3 tablespoons fresh lemon juice1 tablespoon reduced-calorie margarine, melted2 teaspoons low-sodium Worcestershire sauce6 (4oz) farm-raised catfish fillets1/2 teaspoon garlic powder1/2 teaspoon creole seasoning1/4 teaspoon ground red pepperVegetable cooking spray1 cup chopped onion1/2 cup chopped green onions1/2 medium green pepper, chopped1/2 medium sweet red pepper, chopped6 oz fresh lump crabmeat, drained
1. Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets. Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both sides of fillets. Place fillets in a 13x9x2 inch baking dish. Bake, uncovered, at 350 degrees for 25 minutes.
2. Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green pepper, and sweet red pepper; saute 5 minutes or until vegetables are tender. Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.
3. Spoon crabmeat mixture evenly over baked fillets. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
Yields 6 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CLTUNA.
2. Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chopped onion, green pepper, and sweet red pepper; saute 5 minutes or until vegetables are tender. Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.
3. Spoon crabmeat mixture evenly over baked fillets. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
Yields 6 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user CLTUNA.
Nutritional Info Amount Per Serving
- Calories: 194.0
- Total Fat: 5.8 g
- Cholesterol: 93.0 mg
- Sodium: 332.0 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 0.0 g