INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Spread onions on a nonstick baking sheet and
bake for about 15 minutes, until golden brown. Set aside to cool. Do
not turn off oven. Apply half of mustard to 1 side of fish fillets,
then press half of onion mixture on top.  Coat a skillet with nonstick
cooking spray. Place the onion side of  the fish down first in the
skillet; apply the remaining mustard and  onion mixture to the top of
the fillets. Cook for 6 minutes  undisturbed over medium-high hest.
Turn the fish, and cook for 6 more  minutes undisturbed.  Place fish on
a nonstick baking sheet, then finish cooking in the  oven 8 to10
minutes, or until the fish is firm.  To make the corn salsa, remove
corn from the cob; rinse kernels to  remove starch. Stanch for 30
seconds. Drain, and mix with onion, bell  peppers and jalopenos. Add
lime juice, then salt and pepper.  Transfer 1 fillet onto each of 6
plates, and distribute salsa among  them. Serve with a tortilla
(warmed, optional).  Per serving: 449 calories, 33 percent fat (16.4
grams), 38 Percent  carbs, 29 percent protein. This recipe slightly
exceeds the  recommended 30 Percent calories from fat. However, these
are  omega-3's.  >recipe from SHAPE Cooks Spring 1998. >form kitpath to
mcrecipe in  98Feb  Notes: >Recipe from article, "RanchStyle" by Kirsty
Clarke Brown  (Spring 1998). Healthful lunch menus from Pennsylvania's
Nemacolin  Woodlands Resort & Spa. Allow: Prep/cook time: 1 hour, 20
minutes.  MENU: Sweet Corn and Crab Meat Chowder; Mustard and Onion
Crusted  Catfish with Corn Salsa; Woodlands Fresh Berry Cobbler
(berries with  biscuits). Menu is intended to be eaten midday after
strenuous  outdoor activity.  Recipe by: Kirsty Brown for SHAPE Cooks
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb
21, 1998

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