Creole Catfish Fillets
2 Tbsp. minced fresh onion
1/2 tsp. dried whole thyme
1/4 tsp. grated lemon rind
1/8 tsp. ground red pepper
3 Tbsp. plain low fat yogurt
1 Tbsp. nonfat mayonnaise
1 Tbsp. Creole or Dijon mustard
1 Tbsp. reduced calorie catsup |
1 tsp. paprika
1/2 tsp. onion powder
1/8 tsp. salt
1/8 tsp.ground red pepper
4 farm raised catfish fillets, (4 ounce)
Vegetable cooking spray
4 lemon wedges |
Combine first 8 ingredients in a small bowl; stir well.
Cover and chill.
Combine paprika and next 3 ingredients; stir well. Rub
mixture over both sides of fish.
Arrange fish in a wire grilling basket coated with cooking
spray; place on grill rack over hot coals. Cook 6 minutes on each side
or until fish flakes easily when tested with a fork.
Serve with sauce and lemon wedges.
4 servings (serving size: 3 ounces fish and 2 tablespoons
sauce).
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