2/3 cup reduced-fat mayonnaise
1/3 cup plain low-fat yogurt or sour cream
1 green onion with top, chopped
1 small garlic clove, pressed
1 teaspoon chili powder
1/8-1/4 teaspoon cayenne pepper
3/4 cup dry Italian-style bread crumbs
1/2 teaspoon salt
2 pounds catfish fillets (4-6 fillets)
1. For sauce, combine mayonnaise, yogurt, green onion, garlic, chili powder and cayenne pepper in Small Batter Bowl ; mix well. Cover; refrigerate at least 1 hour or overnight.
2. Preheat oven to 450°F. For catfish, beat eggs lightly in Classic Batter Bowl . In shallow dish, combine bread crumbs and salt. Dip fillets into egg, then into bread crumb mixture to coat evenly. Place fillets on Medium Round Stone with Handles; spray lightly with vegetable oil using Kitchen Spritzer . Bake 10-15 minutes or until fish flakes easily when tested with fork.
Yield: 8 servings of
Nutrients per serving:
Approximately 250 calories and 13 grams of fat per serving
U.S. Diabetic exchanges per serving: No information is currently available.
Cook’s Tips: Orange roughy, perch, halibut or haddock fillets may be substituted for the catfish fillets.
To prevent Stoneware from cracking or breaking, it is important to have most of the surface of the Stoneware covered with food. To allow for even baking, arrange fish fillets evenly, in spoke-like fashion, on the Baking Stone.