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    Catfish Fillets with Crabmeat Topping


    Source of Recipe


    Cooking Light, Jul/Aug 1990,

    List of Ingredients




    2 tablespoons lemon juice
    2 teaspoons margarine ; melted
    1 1/3 teaspoons low sodium Worcestershire sauce
    1 pound catfish fillets ; 4 fillets
    1/3 teaspoon Creole seasoning
    1/3 teaspoon garlic powder
    1 1/3 dashes ground red pepper
    2/3 cup onion ; thinly sliced
    2/3 medium green bell pepper ; cut into strips
    vegetable cooking spray
    1/2 cup chopped onion
    1 1/3 tablespoons chopped green onions
    4 ounces lump crabmeat ; drained

    Recipe



    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.

 

 

 


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