Low Fat Mexican Catfish Salad Recipe

Ingredients

2 catfish fillets, cut in strips

2 tablespoons lime juice

1 tablespoon chopped fresh cilantro

--or 1/2 teaspoon ground coriander

1/2 small jalapeno pepper, finely chopped

--or 1/4 teaspoon cayenne pepper

1 garlic clove, minced

1 teaspoon salt

2 tablespoons olive oil

6 cups salad greens, washed

-- torn in bite-rite pieces

2 ripe tomatoes

-- cut in wedges

1/2 ripe avacado, peeled and sliced

1/2 cup canned corn

-- fresh or frozen

Method

1.Place catfish fillets in a shallow bowl.

In medium jar with lid, combine lime juice, cilantro, pepper, garlic, salt and olive oil.

Shake to blend ingredients, then pour half over fish.

2.Cover with plastic wrap; marinate in refrigerator for 30 minutes.

3.Preheat broiler.

Transfer fish to a broiler pan and broil 4 minutes on each side.

4.Line four plates with salad greens; arrange fish, tomatoes and avocado on lettuce; top with corn.

Chill, covered, for 2 to 4 hours before serving.

Drizzle remaining dressing over each plate and serve.

Per serving: About 231 cal, 19 g pro, 19 g car, 11 g fat, 38% cal from fat, 46 mg chol, 597 mg sod, 5 g fiber.

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