Low-fat Catfish and Roasted Pepper Skillet Supper

Low Fat Catfish And Roasted Pepper Skillet Supper

Serves: 4

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

Points : 3.6

Contributed by:

 * Catsrecipes Y-Group