Catfish With Lemon, Capers and Oregano (Weight Watchers) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This recipe is from the September/October 2009 Weight Watchers magazine. Broiled, flaky catfish served on a bed of thinly sliced seedless cucumbers and drizzled with a dressing made up of lemon zest/juice, capers, oregano and olive oil. Points Value: 4. Ingredients:
4 (1/4 lb) skinless catfish fillet |
1/2 teaspoon black pepper |
1 grated small lemon, juice and zest of |
2 tablespoons orange juice |
2 teaspoons capers, rinsed |
1 teaspoon olive oil |
1 tablespoon chopped fresh oregano |
1/2 seedless cucumber, thinly sliced |
Directions:
1. Spray the rack of a broiler pan with nonstick spray; preheat broiler.
2. Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).
3. Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
4. Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.
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