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Creole Catfish Fillets

2 tb Minced fresh onion
1/2 ts Dried whole thyme
1/4 ts Grated lemon rind
1/8 ts Ground red pepper
3 tb Plain low-fat yogurt
1 tb Nonfat mayonnaise
1 tb Creole or Dijon mustard
1 tb Reduced-calorie catsup
1 ts Paprika
1/2 ts Onion powder
1/8 ts Salt
1/8 ts Ground red pepper
4 Farm-raised catfish fillets, (4-ounce)
Vegetable cooking spray
4 Lemon wedges


Combine first 8 ingredients in a small bowl; stir well. Cover and chill.

Combine paprika and next 3 ingredients; stir well. Rub mixture over both sides of fish.

Arrange fish in a wire grilling basket coated with cooking spray; place on grill rack over hot coals. Cook 6 minutes on each side or until fish flakes easily when tested with a fork. Yield: 4 servings




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