You are here

Catfish Fillets With Crabmeat Topping

Heart.Foods's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Crab

Rate It

Your rating: None
4.215625
Average: 4.2 (16 votes)