Broiled catfish steaks
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Broiled catfish steaks
  Catfish    Fish    Low Fat  
Last updated 10/4/2011 8:10:28 PM. Recipe ID 38139. Report a problem with this recipe.
Wmo6n`a?,3iҭImoӮŲ,[5D[%J%8F#E˖_fE=<+s{K$FW'go:{r;E_~;C{]Ւ縆ΎL&~#C=膞\P]kmnXÂa 3|r±Ѱ 4)2xB34cW kvJt+9Fb.HUJq`(lPʫW M)cMUX?A;$Lau?X|&;>Ja ׳v8CbE.4dA^AI:j8i>3To*xn#C uDY?tսqy1dT0X "}*5[Tez&15vVq*tLM;bgzQ,FJ-#=w?t2C}>{v6{;x~uy5^6F A$;n|?6eL܀;b6a:`|w~ 3MGfjB@a'u: L~|__fOO Ξ?<۫_:^cPta軒/e|WHT/P+g rYrU_,oU [y䗕iI[nS]7/k]ϼ'%sf,l*?/3 6;2o&/Ҳ Eu l]~u42 pV9O/I~e:UG#gŹ]]p7l;www̥nr )Zf? (>fY o6.RO k&91Ygۍrj)ܦ{L8:z{WBuk*S



 
      Title: Broiled catfish steaks
 Categories: Fish, Main dish, Low-fat, Cyberealm, Kooknet
      Yield: 4 Servings
 
     16 oz Catfish Steaks
    1/4 c  No-Salt Added Tomato Sauce
    1/4 c  Vinegar
  1 1/2 ts Sugar
    3/4 ts Fresh Dill; minced
    1/8 ts Paprika
    1/4 ts Pepper
    1/2 ts Worcestershire Sauce
    1/2 ts Vegetable Oil
           Vegetable Cooking Spray
           Lemon Slices
           Fresh Dill Sprigs
 
  Rinse steaks under cold, running water; pat dry and set aside. Combine
  tomato sauce and next 7 ingredients in a small bowl; stir well. Brush
  half of mixture over 1 side of steaks. Coat rack of a broiler pan
  with cooking spray. Place steaks on rack; broil 4-5" from heat.
  Carfully turn fish over; brush with remaining tomato mixture. Broil
  an additional 6 minutes, or until fish flakes easily when tested with
  a fork. Garnish with lemon and dill, if desired.
  
  Per Serving: Calories: 150, Protein: 20.2 g, Carbohydrate: 6.9 g,
  Fat: 4.2 g, Cholesterol: 62 mg, Sodium: 78 mg.
  




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Recipe ID 38139 (Apr 03, 2005)

Wmo6n`a?,3iҭImoӮŲ,[5D[%J%8F#E˖_fE=<+s{K$FW'go:{r;E_~;C{]Ւ縆ΎL&~#C=膞\P]kmnXÂa 3|r±Ѱ 4)2xB34cW kvJt+9Fb.HUJq`(lPʫW M)cMUX?A;$Lau?X|&;>Ja ׳v8CbE.4dA^AI:j8i>3To*xn#C uDY?tսqy1dT0X "}*5[Tez&15vVq*tLM;bgzQ,FJ-#=w?t2C}>{v6{;x~uy5^6F A$;n|?6eL܀;b6a:`|w~ 3MGfjB@a'u: L~|__fOO Ξ?<۫_:^cPta軒/e|WHT/P+g rYrU_,oU [y䗕iI[nS]7/k]ϼ'%sf,l*?/3 6;2o&/Ҳ Eu l]~u42 pV9O/I~e:UG#gŹ]]p7l;www̥nr )Zf? (>fY o6.RO k&91Ygۍrj)ܦ{L8:z{WBuk*S