Catfish with Spiced Fruit Salsa:

I frequently serve fish fillets because they're good for my family's
health and easy to prepare. I incorporated the homemade salsa into
this meal to help us meet our daily fruit quotas. Karen M. of
Merrillville, Indiana

Prep/Total Time: 30 min.

4 catfish fillets (6 ounces each)
2 teaspoons canola oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 cup dried tropical fruit
1/3 cup unsweetened apple juice
1 tablespoon cider vinegar
1 tablespoon 100% apricot spreadable fruit
2 tablespoons minced fresh parsley

Rub both sides of fillets with oil. Combine the coriander, cumin,
cinnamon and cayenne; set aside 1/2 teaspoon. Add salt to remaining
spice mixture; rub over both sides of fillets.
In a saucepan, combine the tropical fruit, apple juice, vinegar and
reserved spice mixture. Bring to a boil; stir in spreadable fruit.
Remove from the heat; let stand for 5 minutes.
In a large nonstick skillet coated with nonstick cooking spray, cook
fillets over medium-high heat for 3-4 minutes on each side or until
fish flakes easily with a fork. Serve with the fruit salsa; sprinkle
with parsley. Yield: 4 servings.

Nutritional Analysis: 1 fillet with 2 tablespoons salsa equals 349
calories, 16 g fat (4 g saturated fat), 80 mg cholesterol, 561 mg
sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic
Exchanges: 4 lean meat, 1 fruit, 1 fat, 1/2 starch.


Source: Taste of Home's





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