* Exported from MasterCook *

ALMOND-CRUSTED CATFISH FILLETS ON FOREMAN GRILL

Recipe By :adapted from a recipe in Grill Power by Holly Rudin-Braschi
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Seafood Fish Flakey
Seafood Fish-Catfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the fish:
1 1/4 lb catfish fillets -- 575gr
1 egg -- beaten well
1 tbsp cornstarch -- reduced from 3 tbsp
Salt and freshly ground pepper -- to taste
For the crust mixture:
1/2 cup almond meal -- subbed for cornmeal
1 tsp Cajun seasoning -- (1 to 2) or chili
powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt -- or to taste
vegetable cooking spray
Garnishes:
salsa
sour cream

1. Preheat the grill. If you have a grill with a variable temperature control, set it to medium-high (1 or 2 steps below high) or to about 375°F-190°C degrees.

2. Cut the fish into 4 equal pieces and place in a shallow dish or pie plate. In a small bowl, whisk the egg, cornstarch, salt and pepper until the cornstarch is dissolved. Pour the mixture over the fish. Turn the pieces so that both sides of the fish are coated with the egg mixture. Use immediately, or cover tightly and refrigerate 20 minutes, or up to 1 hour.

3. In a shallow dish use a fork to mix the almond meal, Cajun seasoning or chili powder, garlic and onion powders and salt, and place the dish near the grill.

4. Dip each catfish fillet into the coating mixture so all sides are covered and place on a large plate. Spray each fillet lightly on both sides with cooking spray. Place fish on the grill and grill 6 to 7 minutes total on a 2- sided contact grill, or 12 to 14 minutes total (6 to 7 minutes on each side) on a hibachi, a combination grill or an infusion grill. To test for doneness:
Check to make sure the fish is opaque in the center, flaky when pricked with the tip of a knife, and that the interior temperature reaches 135°F-675°C degrees on an instant-read thermometer. Top each fillet with a dollop of salsa and sour cream or serve it on the side.











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Per Serving (excluding unknown items): 236 Calories; 8g Fat (31.8% calories from fat); 32g Protein; 8g Carbohydrate; trace Dietary Fiber; 129mg Cholesterol; 397mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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