Creole Catfish Fillets

These grilled catfish fillets came out really good. I recently purchased a grill basket and got to use it for the first time on this recipe. The dipping sauce was delicious with a nice tangy taste. I used five catfish fillets with the recipe, rather than four and regular mayonnaise.

Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

• 3 tablespoons reduced-fat plain yogurt
• 2 tablespoons finely chopped onion
• 1 tablespoon fat-free mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon ketchup
• 1/2 teaspoon dried thyme
• 1/4 teaspoon grated lemon peel
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 catfish fillets (4 ounces each)
• 4 lemon wedges

1. In a small bowl, combine the yogurt, onion, mayonnaise, mustard, ketchup, thyme and lemon peel. Cover and refrigerate until serving.
2. In another bowl, combine the paprika, onion powder, salt and cayenne; rub over both sides of fillets.
3. Grill, covered, in a grill basket coated with cooking spray over medium-hot heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon wedges and yogurt sauce.

When cooking catfish fillets, check for doneness by inserting a fork at an angle into the thickest portion of the fish and gently parting the meat. When it flakes into sections, it’s cooked completely.

Nutrition: (1 fillet with about 1 tablespoon sauce) 182 calories, 9 g fat, 2 g saturated fat, 54 mg cholesterol, 382 mg sodium, 5 g carbohydrate, 1 g fiber, 19 g protein.