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 ; drainedRecipe
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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