Ingredients

1 pound genuine U.S. farm-raised catfish fillets

2 Tablespoons lemon juice

1/4 cup evaporated skim milk

2/3 cup corn flake crumbs

2 teaspoons cooking oil

Pineapple Chutney:

1 can (8 ounces) crushed pineapple (may substitute 1 cup fresh diced pineapple)

1-1/2 cups chopped green apple

1/2 cup chopped red pepper

3 Tablespoons sugar

2 Tablespoons cider vinegar

2 Tablespoons instant minced onion

3/4 teaspoon curry powder

3/4 teaspoon mustard seeds

To prepare Catfish: Heat oven to 450 degrees. Spray baking pan with non-stick coating; set aside. Sprinkle catfish with lemon juice. Dip fillets in milk, then roll in crumbs. Arrange fillets in prepared pan; drizzle with oil. Bake about 8 to 10 minutes or until fish flakes easily. Garnish with chutney.

To prepare Pineapple Chutney: In small saucepan, combine all the ingredients; simmer, stirring 5 minutes.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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