Fillet Of Catfish In Winefish, low-fat, main dish 1/3 cup golden raisins 24 oz catfish fillets 1/4 cup all-purpose flour 1/2 teaspoon dried whole sage 1/2 teaspoon ground pepper 1 vegetable cooking spray 1 tablespoon margarine 3 tablespoon lemon juice 1/4 cup chablis; or other dry white wine 1/4 cup dry sherry 1 tablespoon light soy sauce 1 fresh sage leaves Place raisins in a small bowl; add enough water to cover. Let stand 10 minutes. Drain, and set aside. Rinse fillets with cold water, and pat dry. Combine flour, sage and pepper; dredge fillets in flour mixture to coat well. Coat a skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add fillets, lemon juice, and reserved raisins. Cover; reduce heat, and simmer 10 minutes. Remove cover, and turn fillets. Add wine, sherry, and soy sauce to skillet. Bring to a boil; reduce heat, and simmer 5 minutes or until wine mixture is slightly thickened. Carefully transfer fillets and wine mixture to a serving platter. Garnish with sage leaves, if desired. Per Serving: Calories: 191, Protein: 21.1 g, Carbohydrate: 13.9 g, Fat: 5.4 g, Cholesterol: 62 mg, Sodium: 193 mg. Source: Safeway's Nutritional Awareness Program Typed by Katherine Smith |
