Southern Living, 2005
Makes 6 servings
7 tablespoons lime juice
6 tablespoons dark molasses
2 tablespoons soy sauce
2 tablespoons mince fresh ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
3 cloves garlic mince
3 sweet potatoes peel, shred (2 lb)
1 teaspoon mince canned chipotle peppers
1 teaspoon adobo sauce (fr. chipotle)
1 teaspoon ground cumin
Salt and pepper
1 1/2 tablespoons canola oil
1/2 cup mince green onions
Aluminum foil
2 1/2 pounds catfish filets (6 fillets)
Cooking spray
2 1/2 tablespoons fresh chop cilantro
PREP 30 MIN/COOK 27 MIN/BROIL 8 MIN
Bring 6 tablespoons lime juice, molasses, and next 5 ingredients to a boil in a small heavy saucepan over medium heat. Reduce heat to medium low, and simmer, stirring occasionally, 15 minutes or until mixture is reduced to 1/2 cup; cool.
Saute sweet potatoes and next 4 ingredients to taste in a large nonstick skillet in hot oil 6 to 7 minutes or just until tender. (Do not brown.) Stir in green onions and remaining 1 tablespoon lime juice. Remove from heat; cover with foil to keep warm.
Place catfish fillets on a broiler pan coated with cooking spray; season fillets with salt.
Broil 6 inches from heat 3 minutes; brush molasses mixture evenly on fillets, and broil 3 to 5 minutes or just until fish flakes with a fork.
Spoon sweet potato mixture evenly onto 6 serving plates; top each with 1 fillet. Sprinkle evenly with minced cilantro. Garnish, if desired.
per serving: 314 cal (25% fr. fat); 8.7g fat (1.5g sat, 3.5g mono, 2.6g poly); 30g protein; 30g carb; 2.6g fiber; 99mg chol; 3.8mg iron; 517mg sodium; 156mg calc
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