Catfish Fillets with Crabmeat Topping
|Fresh lemon juice||3 Tablespoon|
|Reduced-calorie margarine||1 Tablespoon, melted|
|Low sodium worcestershire sauce||2 Teaspoon|
|Catfish fillets||24 Ounce (6 Fillets, 4 Ounce Each, Farm-Raised)|
|Garlic powder||1⁄2 Teaspoon|
|Creole seasoning||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Medium, chopped|
|Sweet red pepper||1⁄2 Medium, chopped|
|Fresh lump crab meat||6 Ounce, drained|
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.