PECAN CATFISH

6 (4 OZ) FARM-RAISED CATFISH FILLETS
1 CUP SOFT WHOLE WHEAT BREADCRUMBS
VEGETABLE COOKING SPRAY
¼ CUP NONFAT SOUR CREAM ALTERNATIVE
1 TABLESPOON LEMON JUICE
1 TABLESPOON DIJON MUSTARD
3 TABLESPOONS CHOPPED PECANS, TOASTED
DREDGE FILLETS IN BREADCRUMBS, AND PLACE FILLETS ON RACK OF BROILER PAN COATED WITH COOKING SPRAY. BAKE AT 500 DEGREES FOR 10 MINUTES OR UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK. ARRANGE FILLETS ON A SERVING PLATTER; SET ASIDE, AND KEEP WARM.

COMBINE SOUR CREAM, LEMON JUICE, AND MUSTARD IN A SAUCEPAN; COOK OVER MEDIUM-LOW HEAT, STIRRING CONSTANTLY, UNTL HEATED (DO NOT BOIL). SPOON EVENLY OVER FILLETS; SPRINKLE EVENLY WITH PECANS. YIELD: 6 SERVINGS

Approx Nutritional Information: Calories: 190 per Tablespoon, Protein 22.6, Fat 7.8, CARBS 6.2, Sodium 202.