| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
|
Fish and, Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Fennel seeds, crushed |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Farm-raised catfish fillets, (4-ounce) |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 4 ingredients; rub mixture on both sides of fillets. Cover
and chill at least 4 hours.
Cut each fillet lengthwise into 2 strips. Thread evenly onto 4 (8-inch)
skewers.
Coat grill rack with cooking spray, and place on grill over medium-hot
coals. Place fish on rack, and cook 6 minutes on each side or until fish
flakes easily when tested with a fork. Yield: 2 servings (serving size: 2
strips of fish).
Per serving: 153 Calories; 5g Fat (28% calories from fat); 26g Protein; 1g
Carbohydrate; 92mg Cholesterol; 335mg Sodium
Recipe by: Cooking Light, May/June 1992, page 116
Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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