Low-fat Catfish and Roasted Pepper Skillet Supper

Description

Contributed by Catsrecipes Y-Group

• Serves: 4

Ingredients

• 1 lb fresh or frozen skinless catfish fillets, ½ to 1-inch thick
• 1 jar (7 oz) roasted whole sweet red peppers, rinsed and drained
• non-stick cooking spray
• 1 small onion, thinly sliced
• 1 large garlic clove, minced
• 1 can (4 oz) diced green chile peppers, drained
• ½ tsp dried Italian seasoning, crushed

Procedures

1. Thaw fish, if frozen.
2. Cut into serving-size pieces.
3. Cut roasted peppers into strips.
4. Combine peppers and remaining ingredients in a large skillet coated with nonstick cooking spray.
5. Cook over medium heat for 4 – 5 minutes or until onion is tender.
6. Place fish atop red pepper mixture.
7. Reduce heat to medium-low.
8. Cover and cook for 8 – 10 minutes or until fish flakes easily with a fork.
9. Using a slotted spoon, transfer fish to individual plates.
10. Spoon ¼ of red pepper mixture over each serving.

Nutritional information

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
• WW Points : 3.6