Catfish and Sweet Taters with Corn Salad

By Tonya_Speed

NUTRITION per serving: 329 Calories; 8g Fat; 27g Protein; 38g Carbohydrate; 5g Dietary Fiber; 82mg Cholesterol; 83mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6

Ingredients

• 1 pound sweet potatoes, peeled and sliced 1/4" thick
• 1/2 teaspoon ground cumin
• 1 tablespoon canola oil
• 4 (5-oz.) catfish fillets
• 1 teaspoon chili powder
• 1/2 cup diagonally sliced scallions
• 1 (10-oz.) bag frozen whole kernel corn, thawed
• 3/4 cup chopped green bell pepper
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1 teaspoon finely chopped jalapeno pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 400 degrees. On a 13- x 9-inch baking PAN (DO NOT USE GLASS), combine potatoes, cumin and oil; toss to coat. Spread in an even layer and roast for 45 minutes or until potatoes are browned; remove from the oven and raise the temperature to 450 degrees. Use a wide spatula to gently turn the potato slices. Arrange the fish on top of the potatoes. Sprinkle with chili powder and scallions; return to the oven and roast for 8 to 10 minutes per inch of thickness or until fish flakes easily when tested with a fork. Meanwhile, in a bowl, combine corn, bell pepper, lime juice, cilantro and jalapeno pepper. Using your wide spatula again, carefully lift each portion of potatoes and fish onto dinner plates. Spoon the corn salad on top.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: No changes necessary.