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Give your fish a southwestern "kick" with Teresa Hubbard's change-of-pace preparation. "My sister doesn't like seafood, so I figured I'd disguise it with a mix of interesting tastes and textures," she explains from Russellville, Alabama. "Everyone was surprised by the slightly crunchy tortilla chip coating."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 cup finely crushed baked tortilla chip scoops
  • 1/2 to 1 teaspoon chili powder
  • 3 tablespoons lemon juice
  • 1 tablespoon canola oil
  • 4 each catfish fillets (4 ounces each)
  • 1 cup salsa, warmed

Nutritional Facts

1 fillet with 1/4 cup salsa equals 278 calories, 16 g fat (3 g saturated fat), 53 mg cholesterol, 429 mg sodium, 12 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch 1/2 fat.


  1. In a shallow bowl, combine tortilla chip crumbs and chili powder. In another bowl, combine lemon juice and oil. Dip fish in lemon mixture, then coat with crumb mixture.
  2. Place in a 13-in. x 9-in. baking dish coasted with cooking spray. Sprinkle with any remaining crumbs.
  3. Bake at 450° for 8-10 minutes or until fish easily flakes with a fork. Serve with salsa. Yield: 4 servings.
Originally published as Salsa Catfish in Light & Tasty October/November 2004, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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