Catfish Fillets with Crabmeat Topping Recipe
Ingredients
| Lemon juice | 3 Tablespoon | |
| 1 tablespoon reduced-calorie margarine, melted | ||
| 2 teaspoons low-sodium Worcestershire sauce | ||
| 6 (4-ounce) farm-raised catfish fillets | ||
| Garlic powder | 1/2 Teaspoon | |
| Creole seasoning | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 1/2 cup chopped green onions | ||
| 1/2 medium-size green pepper, chopped | ||
| 1/2 medium-size sweet red pepper, chopped | ||
| Crabmeat | 6 Ounce, drained | |
Directions
Combine first 3 ingredients in a small bowl; brush mixture on both sides of fillets.
Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both sides of fillets.
Place fillets in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 350° for 25 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, green onions, green pepper, and sweet red pepper; saute 5 minutes or until vegetables are tender.
Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.
Spoon crabmeat mixture evenly over baked fillets.
Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
Combine garlic powder, creole seasoning, and ground red pepper; sprinkle evenly over both sides of fillets.
Place fillets in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 350° for 25 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chopped onion, green onions, green pepper, and sweet red pepper; saute 5 minutes or until vegetables are tender.
Add crabmeat, and cook 30 seconds or until thoroughly heated, stirring constantly.
Spoon crabmeat mixture evenly over baked fillets.
Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
Chef
