CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Fish, Main dish, Time-saver |
4 |
Servings |
INGREDIENTS
4 |
|
Catfish fillets |
1 |
tb |
Butter or margarine; melted |
2 |
tb |
Lemon juice; divided |
1 |
ts |
Dill weed; divided |
1/2 |
ts |
Salt |
1 |
sm |
Zucchini; cut into ribbon-like strips* |
1 |
|
Carrot; cut into ribbon-like strips* |
1 |
tb |
Mayonnaise |
1 |
pk |
Rice pilaf mix (4.3 to 7.2 oz.) prepared according to package directions |
INSTRUCTIONS
Brush catfish with butter and sprinkle with 1 tablespoon lemon juice, 1/2
teaspoon dill weed, and salt. Broil fillets 8 to 10 minutes or until fish
flakes easily with fork. Stir zucchini, carrot, mayonnaise, remaining 1
tablespoon lemon juice, and remaining 1/2 teaspoon dill weed into hot
rice. Cover and let stand 5 minutes. Serve vegetable rice with broiled
catfish.
*To make ribbon-like strips, hold vegetable vertically and cut thin strips
using vegetable peeler.
Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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