Low-fat Catfish and Roasted Pepper Skillet Supper

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

Directions

 * 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