Low Fat Catfish And Roasted Pepper Skillet Supper
Well, if you like catfish. I don’t like fish of any kind, fresh or saltwater, and I’ll only eat clams and shrimp. I can put a real hurtin on some steamed clams.
1 lb. fresh or frozen skinless catfish fillets, 1/2 to 1-in. thick
1 jar (7 oz.) roasted whole sweet red peppers, rinsed and drained
Nonstick cooking spray
1 small onion, thinly sliced
1 large garlic clove, minced
1 can (4-oz.) diced green chili peppers, drained
1/2 tsp. dried Italian seasoning, crushed
Thaw fish, if frozen. Cut into serving-size pieces.
Cut roasted peppers into strips. Combine peppers and remaining
ingredients in a large skillet coated with nonstick cooking spray.
Cook over medium heat for 4-5 minutes or until onion is tender.
Place fish atop red pepper mixture. Reduce heat to medium-low.
Cover and cook for 8-10 minutes or until fish flakes easily with a fork.
Using a slotted spoon, transfer fish to individual plates.
Spoon 1/4 of red pepper mixture over each serving.
One serving equals:
144 calories.5 gm fat (1 gm saturated). 59 mg cholesterol.145 mg sodium.
5 gm carbohydrate.1 gm fiber.20 gm protein