This simple fish dish comes from a new Weight Watchers cookbook that offers lean dinners in 20 minutes or less, and this recipe delivered.
It also had the qualities that please my picky crowd at home: a pretty plain piece of fish, in this case, that one could dress up with a sauce or not. The catfish, which was on sale, also fit our budget.
I was intrigued by the name, of course. The seasoning had a few of the elements of Old Bay, including a dash of cayenne, which you can leave out if your kids are sensitive to spices. Serve with steamed edamame.
Shopping list (prices are based on the amounts used in the recipe).
--Mayonnaise: 28 cents.
--Lemon juice: 50 cents.
--Garlic powder: 5 cents.
--Onion powder: 5 cents.
--Celery seeds: 12 cents.
--Cayenne pepper: 10 cents.
--Canola oil: 17 cents.
Chesapeake Bay-Style Catfish
1/3 cup fat-free mayonnaise
1 1/2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seeds
4 ( 1/4 pound) catfish fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons canola oil
Combine the mayonnaise, lemon juice, garlic powder, onion powder and celery seeds in a small bowl; set aside.
Sprinkle the catfish fillets with the salt, black pepper and cayenne pepper. Heat the oil in a large, nonstick skillet over medium-high heat. Add the fillets and cook until just opaque in the center, about 3 minutes on each side.
Place 1 fillet on each of 4 plates and top each serving with a dollop of the lemon mayonnaise.
Per serving (1 catfish fillet and 1 1/2 tablespoons lemon mayonnaise): 204 calories, 10g fat, 2g saturated fat, 88mg cholesterol, 666mg sodium, 3g carbohydrates, 1g fiber, 23g protein.
Recipe and analysis from "Weight Watchers in 20 Minutes," by the editors at Weight Watchers.