CAROLYNN’S PANTRY

ROASTED CATFISH 

WITH CUMIN SWEET POTATOES

1 pound sweet potatoes, 
         peeled and sliced 1/4" thick 
1/2 teaspoon ground cumin

1 tablespoon canola oil

4 Catfish fillets (5 ounces each)

1 teaspoon chili powder

1/2 cup diagonally sliced scallions

1 bag (10 ounces) frozen corn kernels, thawed

1 medium green bell pepper, chopped

2 tablespoons fresh lime juice

1 tablespoon chopped cilantro

1 teaspoon finely chopped jalapeno chile pepper, or more to taste

1. Preheat the oven to 400°F. In a 13" baking dish, combine the potatoes, cumin and oil. Toss to coat. Spread in an even layer and roast for about 45 minutes, or until potatoes are browned.

2. Remove the potatoes from the oven, Increase the temperature to 450°F.  Use a wide spatula to gently turn the potato slices.  Arrange the fish on top of the potatoes. Spinkle with chili powder and scallions.

3. Return the fish and potatoes to the oven. Roast for 8 to 10 minutes per inch of thickness, or until the fish flakes easily.

4. Meanwhile, in a bowl, combine the corn, bell pepper, lime juice, cilantro, and jalapeno pepper.

5. With a wide spatula, lift a portion of potatoes and fish onto serving plates. Spoon corn salad on top.

MAKES 4 SERVINGS…Diabetic friendly.

Per serving: 393 calories, 40 g carbohydrate, 2 g protein,  15 g fat,  6g fiber