Cornbread-Coated Catfish

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Dish type
Dinner
Serves
4
Ready in
27 minutes*

Ingredients

  • 1 cup seeded, chopped cucumber
  • 1 cup plain nonfat yogurt
  • 1/4 cup diced red bell pepper
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. horseradish
  • 1/4 tsp. salt
  • 1/2 cup bottled Italian salad dressing
  • 2 eggs, lightly beaten
  • 2 cups cornbread stuffing mix
  • 1 lb. catfish fillets

Directions

Prep Time
15 minutes*
Cook Time
12 minutes
Ready in
27 minutes*
  1. For cucumber sauce, in a small bowl combine cucumber, yogurt, bell pepper, parsley, horseradish and salt; mix well. Cover and chill at least 15 minutes before serving. (May be made several hours ahead.)
  2. In shallow dish combine salad dressing and eggs; mix well. Place stuffing mix in a food processor; process until finely ground. Place crumbs in another shallow dish. Coat fillets evenly in dressing mixture, then coat evenly in crumbs. Place fillets on a wax paper-lined platter; cover and chill up to 4 hours.
  3. Preheat oven to 400°F. Arrange fillets on a baking sheet coated with nonstick cooking spray. Bake 12 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
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Nutritional Information

Serving Size
1
Per Serving
Calories 643, Total Fat 24g, Saturated Fat 5g, Cholesterol 151mg, Sodium 2285mg, Carbohydrate 61g, Protein 41g
Serving Size1
Calories643
Total Fat24g
Total Fat (extra)38
Saturated Fat5g
Saturated Fat (extra)26
Cholesterol151mg
Cholesterol (extra)50
Sodium2285mg
Sodium (extra)95
Potassium783mg
Carbohydrate61g
Carbohydrate (extra)21
Fiber3g
Fiber (extra)15
Protein41g
Omega30g
Vitamin A990IU
Vitamin A (extra)20
Vitamin C25mg
Vitamin C (extra)42
Iron4mg
Iron (extra)26