Coconut Curried Catfish

1 tablespoon curry powder
1/2 teaspoon salt
1 tablespoon flour
1 1/2 pounds catfish, cut in 1-inch pieces
1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cup "lite" coconut milk
1 tablespoon lime juice
1/2 teaspoon lime zest
1 tablespoon "lite" soy sauce
1/2 pound green beans, cut in 1-inch pieces
1/4 cup chopped scallion
1/4 cup cilantro, chopped

Combine the curry powder, salt and flour in a bowl and toss with the
catfish. Heat the oil in a large nonstick skillet over medium high. Add the
garlic and ginger and cook, stirring, 30 seconds. Add the catfish and cook about
3 minutes, until lightly browned on all sides. Add the coconut milk, lime juice
and zest, soy sauce and green beans. Reduce the heat to medium and cook,
stirring occasionally, for 6 to 8 minutes, until the beans are crisp tender.
Remove the skillet from the heat and stir in the cilantro and scallions.
Makes 4 servings.

Calories 313, Fat 18 g, Carbs 12 g, Sodium 50 mg, Fiber 3 g.

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