Catfish Fillets With Crabmeat Topping

Recipe Ingredients

2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Margarine - melted
1 1/3 teaspoons	6.7ml	Low sodium Worcestershire sauce
1 lb	454g / 16oz	Catfish fillets - 4 fillets
1/3 teaspoon	1.7ml	Creole seasoning*
1/3 teaspoon	1.7ml	Garlic powder
1 1/3		Ground red pepper
2/3 cup	41g / 1.4oz	Onion - thinly sliced
2/3 cup	157ml	Green bell pepper - cut into strips (medium)
		Vegetable cooking spray
1/2 cup	31g / 1.1oz	Chopped onion
1 1/3 tablespoons	19ml	Chopped green onions
4 oz	113g	Lump crabmeat - drained

Recipe Instructions

* see Cajun recipe collection for many Creole seasoning recipes

Combine first 3 ingredients in a bowl; brush on both sides of fillets. Combine Creole seasoning and next 2 ingredients; sprinkle over both sides of fillet. Arrange fillets in an 11-3/4- x 9-1/4- x 1-3/4-inch aluminum foil pan. Arrange onion and bell pepper on top of fillets; set aside.

Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add chopped onion and green onion; saute 5 minutes or until tender. Add crabmeat; cook 30 seconds or until thoroughly heated, stirring constantly. Remove from heat.

Place pan on grill rack over medium-hot coals; cook fillets 17 minutes. Spoon crabmeat mixture evenly on top of fillets; cook an additional 3 minutes or until fish flakes easily when tested with a fork.

Source:
Cooking Light, Jul/Aug 1990, p. 99

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