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Categories:Viewed: 9 - Published at: 8 years ago
Ingredients
- 1 tablespoon light tub margarine
- 1 large tomato (about 8 ounces), chopped
- 1 cup chopped green bell pepper
- 3/4 cup thinly sliced celery (about 1 1/2 medium ribs)
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
- 1/2 teaspoon dried thyme, crumbled, or 2 tablespoons finely snipped fresh parsley
- 1/2 teaspoon Worcestershire sauce (lowest sodium available)
- 1/4 teaspoon sugar
- 4 catfish or other mild fillets (about 4 ounces each), rinsed and patted dry
- 1/8 teaspoon salt
Method
- In a large nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom.
- When the margarine is bubbly, stir in the remaining sauce ingredients.
- Bring to a boil.
- Reduce the heat and simmer, covered, for 22 minutes, or until the celery is tender.
- Pour into a medium bowl.
- Place the fish in the skillet, trying not to overlap the fillets.
- Pour the sauce over the fish.
- Cook, uncovered, for 6 to 8 minutes, or until the fish flakes easily when tested with a fork.
- Sprinkle with the salt.
- (Per Serving)
- Calories: 144
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 172mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 4g
- Protein: 19g
- Dietary Exchanges
- 1 Vegetable
- 3 Lean Meat
