3 c. cooked rice
2 c. water
4 (6 oz. each) catfish fillets, cut in 1 inch cubes
2 carrots, peeled, thinly sliced
2 green onions, thinly sliced
1 red bell pepper, diced
1/3 c. bottled lemon juice
1/3 c. olive or vegetable oil
1 tsp. dill weed
1 tsp. salt
1/4 tsp. lemon pepper seasoning
4 oz. fresh snow peas
Lettuce leaves
1 tablespoon cashews, if desired
In large skillet, bring water to boil. Reduce heat. Stir in fish
and carrots. Cook 5 minutes or until fish flakes with fork.
Remove from heat. Drain. In large bowl, combine rice, fish,
carrots, green onion and red pepper. In 1 cup measure or jar,
combine bottled lemon juice, oil, dill, salt and lemon pepper.
Pour over salad. Chill. Just before serving, stir in snow peas.
Serve on lettuce. Garnish with cashews.
Makes 6
293 calories, 21.6 g protein, 6.6 g fat, 38.6 g carbohydrate,
2.9 g dietary fiber,
55 mg cholesterol and 676 mg sodium,
Weight Watcher Points - 6 Point
