POINTS® Value |  5
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

For a down-home dinner at its simplest, serve this dish over mesclun greens tossed with a little rice vinegar. Now that’s Southern hospitality!

1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp dried thyme
1 tsp table salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper, freshly ground
1/2 cup fat-free skim milk
2 sprays cooking spray
1 pound catfish fillet(s), cut into 4 pieces
1 pound asparagus, steamed
1 medium lemon(s), quartered

Instructions


1. Preheat oven to 425°F.
2. Mix together cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper in a shallow soup bowl. Pour milk into another shallow soup bowl.
3. Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.