Sliced almonds; toasted in a non-stick pan, (or as much as your diet will allow-could probably get away with 2 TBS)
1
lb
Catfish filets; rinsed
2
ts
Smartbeat or other lowfat margarine
1
Lemon; juiced
INSTRUCTIONS
In a pan large enough to hold all of the filets, melt margarine and place
filets in pan. "Fry" filets until lightly browned on both sides, and cooked
through. Remove filets and keep warm. Add lemon juice and almonds to
drippings in pan and heat through. Serve over filets. Serve with colorful
veggies and/or a baked sweet potato on the side to brighten the dish.
Posted to Digest eat-lf.v097.n014 by jneger@juno.com (Nicki A Eger) on Jan
15, 1998
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