3/4 lb catfish fillet
2 1/2 tbsps fresh breadcrumbs (preferably whole-grain or low carb)
1/2 tsp Italian Seasoning
2 tsps butter, melted
1/2 cup peach or mango salsa (watch sugar content)
3 tbsps coarsely chopped peeled cucumber
Rinse fish and pat dry with paper towels.
Preheat oven to 425 degrees.
Coat a shallow baking pan with nonstick cooking spray.
Place the fish in the pan and sprinkle with the seasoning and bread crumbs; drizzle the butter over all. Bake 20 minutes or until the fish begins to flake.
While the fish bakes, combine the salsa with the cucumber. Serve the salsa with the fish.
Yield: 4 servings
Per serving: 164 calories, 7g carbs, 14g protein
Dietary Exchanges: 1/2 fat, 1/2 fruit, 2 meat
This is my variation on a recipe I got a several years ago from a Diabetic Cooking magazine.
1/2 tsp Italian Seasoning
2 tsps butter, melted
1/2 cup peach or mango salsa (watch sugar content)
3 tbsps coarsely chopped peeled cucumber
Rinse fish and pat dry with paper towels.
Preheat oven to 425 degrees.
Coat a shallow baking pan with nonstick cooking spray.
Place the fish in the pan and sprinkle with the seasoning and bread crumbs; drizzle the butter over all. Bake 20 minutes or until the fish begins to flake.
While the fish bakes, combine the salsa with the cucumber. Serve the salsa with the fish.
Per serving: 164 calories, 7g carbs, 14g protein
Dietary Exchanges: 1/2 fat, 1/2 fruit, 2 meat
This is my variation on a recipe I got a several years ago from a Diabetic Cooking magazine.
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