Servings: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes
• 3 tbsp (45 mL) teriyaki sauce
• 1 ½ tsp (7 mL) Wasabi powder*
• 1 tsp (5 mL) unseasoned rice vinegar*
• 2 medium cucumbers, peeled, seeded and chopped
• 1/3 cup (75 mL) fat-free sour cream
• 4 U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
• Coriander leaves, for garnish
*Wasabi powder and rice vinegar are available in Asian food sections of large supermarkets.
Preheat broiler. In a small bowl, stir teriyaki with wasabi powder and rice vinegar. Set teriyaki mixture aside for 10 minutes to allow flavors to blend. In a medium bowl, stir 1 tablespoon of the teriyaki mixture with cucumbers. Stir in sour cream. Set aside.
Brush both sides of the catfish with remaining teriyaki mixture. Place on a lightly oiled baking pan. Broil about 4 inches (10 cm) from heat for about 7 minutes.
Remove from oven. Top with cucumber mixture. Sprinkle generously with coriander. Serve with steamed green beans.
Calories: 249
Fat: 14 g
Cholesterol: 68 mg
Sodium: 605 mg
Potassium: 545 mg
Carbohydrates: 6 g
Fibre: 0 g
Protein: 27 g
