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Broiled Catfish with Grape Sauce




Source of Recipe


Woman's Day


List of Ingredients




4 farm-raised catfish fillets (4 to 5 oz each)
1 lemon
1/2 tsp each salt and pepper
1 bag (1 lb) frozen stir-fry vegetables
1 pkg (2 lb) refrigerated mashed potatoes

Sauce:
1 tsp vegetable oil
1 bunch scallions
1 1/2 tsp cornstarch
1 cup Italian herb seasoned chicken broth
1 1/2 cups seedless red grapes



Recipe



1. Heat broiler. Line a jelly-roll pan with foil (for easy cleanup), then lightly coat with nonstick cooking spray.

2. Place fish, skin side down, in prepared pan. Cut lemon in 4 wedges; squeeze on fish. Season with salt and pepper.

3. Broil fillets 4 to 5 in. from heat source 8 to 10 minutes, until opaque at thickest part.

4. Meanwhile, following directions on each package, cook vegetables on stovetop and heat potatoes in microwave.

5. Sauce: Thinly slice white part of scallions (see Tip). Put a large nonstick skillet over medium-high heat. Add oil and scallions; sauté 1 minute. Whisk cornstarch into broth, then into skillet. Simmer uncovered 2 minutes until slightly thickened. Cut grapes in half, add to sauce and heat through.

6. Transfer fish to platter. Stir drippings into sauce; spoon on fish. Serve with mashed potatoes and vegetables.

Tip:
To garnish, slice the green part of scallions diagonally and sprinkle over the fish.