Creole Catfish Fillets

SUBMITTED BY: Dave Bremstone

"In Plantation, Florida, Dave Bremstone rubs catfish fillets with a pleasant mixture of seasonings before cooking them quickly on the grill. The moist fish gets plenty of flavor when served with a spicy sauce an fresh lemon wedges."

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PREP TIME	5 Min
COOK TIME	10 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 tablespoons reduced-fat plain yogurt
2 tablespoons finely chopped onion
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon mustard
1 tablespoon ketchup
1/2 teaspoon dried thyme
1/4 teaspoon grated lemon peel
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 (4 ounce) fillets catfish
4 lemon wedges

DIRECTIONS

In a small bowl, combine the yogurt, onion, mayonnaise, mustard, ketchup, thyme and lemon peel. Cover and refrigerate until serving. In another bowl, combine the paprika, onion powder, salt and cayenne; rub over both sides of fillet.
Grill, covered, in a grill basket coated with nonstick cooking spray over medium-hot heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges and yogurt sauce.

FOOTNOTE

Nutritional Analysis: One serving (1 fillet with about 1 tablespoon sauce) equals 182 calories, 9 g fat (2 g saturated fat), 54 mg cholesterol, 382 mg sodium, 5 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.