Title: Catfish Fillets with Crabmeat Topping
Categories: Seafood Diet Diet Heart
Yield: 6 Servings

3	tb	Fresh lemon juice
1	tb	Reduced-calorie margarine, melted
2	ts	Low-sodium Worcestershire sauce
6		(4 oz) farm-raised catfish fillets
1/2	ts	Garlic powder
1/2	ts	Creole seasoning
1/4	ts	Ground red pepper
		Vegetable cooking spray
1	c	Chopped onion
1/2	c	Chopped green onions
1/2	md	Green pepper, chopped
1/2	md	Sweet red pepper, chopped
6	oz	Fresh lump crabmeat, 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 13x9x2-inch baking dish. Bake, uncovered, at 350F 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.

Nutritional Information Per Serving: Calories 194 % fat per serving 27 Protein 29.7 Fat 5.8 Saturated fat 1.0 Carbohydrate 4.8 Fiber 1.0 Cholesterol 93 Sodium 332

Source: The Healthy Heart Cookbook

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