| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Mexican |
Fish, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Margarine — melted |
| 1 1/3 |
ts |
Low sodium Worcestershire |
|
|
Sauce |
| 1 |
lb |
Catfish fillets — 4 |
|
|
Fillets |
| 1/3 |
ts |
Creole seasoning |
| 1/3 |
ts |
Garlic powder |
| 1 1/3 |
ds |
Ground red pepper |
| 2/3 |
c |
Onion — thinly sliced |
| 2/3 |
md |
Green bell pepper — cut |
|
|
Into strips |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Chopped onion |
| 1 1/3 |
tb |
Chopped green onions |
| 4 |
oz |
Lump crabmeat — drained |
INSTRUCTIONS
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; sauté 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 medim-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.
Recipe By : Cooking Light, Jul/Aug 1990, p. 99
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Lonely? No one understands like Jesus”