Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Yelow cornmeal 1 md Green pepper, cut in thin
1/4 ts Salt -strips
1/8 ts Ground red pepper 1 md Onion, halved and sliced
2 Catfish fillets (3-4 oz.) 2 cl Garlilc, minced
2 ts Cooking oil 1 c Chopped seeded tomatoes

Combine cornmeal, salt and red pepper on waxed paper. Dip catfish into
cornmeal mixture, turning to coat both sides. Heat 1 teaspoon of the
oil iln a medium skillet. Cook green pepper, onion and garlic 3
minutes. Push vegetables to one side. Add remaining oil. Place
catfish in skillet. Cook 3 minutes; turn and cook 3-5 minutes longer
or till fish flakes easily with a fork. Remove fish and vegetables to
dinner plates. Add tomatoes to skillet, stirring with a wooden spoon
to get brown bits that stick to the pan. Spoon over catfish. 2
servings.

Per serving: 252 cal., 12g fat, 49mg chol., 344mg sodium, 21g carb.,
3g fiber, 17g pro., 2 1/2 vegetable, 1/2 bread and 1 fat exchange.

BHG Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-02-95

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