Thai Catfish

Categories: fish- catfish

Ingredients

• 1/4 cup canned lite coconut milk
• 1/4 cup chopped onion
• 2 tsp. minced garlic
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. reduced- sodium soy sauce
• 1/8 tsp. ground turmeric
• 1/8 tsp. ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 4 (4 to 6-oz.) catfish filets
• 1 lime, quartered

Directions

1. Heat oven to 350 degrees.
2. Coat a baking dish large enough to hold the fish in a single layer with vegetable oil spray. Add the coconut milk, onion, garlic, cilantro, soy sauce, turmeric, black pepper and red pepper flakes to the dish and stir well. One at a time, dip each filet into the mixture, turning to coat both sides. Arrange filets in the dish in a single layer. Bake 20 minutes or until fish flakes easily with a fork.

3. Serve with lime wedges.

4. Note: there will be a lot of the coconut milk left over. Store it in an airtight container in the refrigerator for up to 5 days, or in the freezer up to 3 months

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