Creole Catfish Fillets Recipe - Cooking Index
2 tablespoons | 30ml | Minced fresh onion |
1/2 teaspoon | 2.5ml | Dried whole thyme |
1/4 teaspoon | 1.3ml | Grated lemon rind |
1/8 teaspoon | 0.6ml | Ground red pepper |
3 tablespoons | 45ml | Plain low-fat yogurt |
1 tablespoon | 15ml | Nonfat mayonnaise |
1 tablespoon | 15ml | Creole or Dijon mustard |
1 tablespoon | 15ml | Reduced-calorie catsup |
1 teaspoon | 5ml | Paprika |
1/2 teaspoon | 2.5ml | Onion powder |
1/8 teaspoon | 0.6ml | Salt |
1/8 teaspoon | 0.6ml | Ground red pepper |
4 | Farm-raised catfish fillets - (4-ounce) | |
Vegetable cooking spray | ||
4 | Lemon wedges |
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).
Source:
Cooking Light, June 1994, page 85
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.