Diabetic Cooking

Baked Catfish with Peach and Cucumber Salsa



  • 3/4 pound catfish fillet, rinsed and patted dry
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 tablespoons fresh bread crumbs
  • 2 teaspoons unsalted butter, melted
  • 1/2 cup peach salsa*
  • 3 tablespoons coarsely chopped peeled cucumber


Preheat oven to 425°F. Coat shallow baking pan with nonstick cooking spray. Place fish in pan and sprinkle with Italian seasoning and bread crumbs; drizzle with butter. Bake 20 minutes or until fish begins to flake when tested with fork.

Meanwhile, combine salsa and cucumber in small bowl; serve with fish.

*Note: Look for the lowest sodium peach salsa available. If unavailable, may substitute with mango salsa.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 164 calories, Carbohydrates: 7 g, Protein: 14 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 45 mg, Sodium: 101 mg, Fiber: 1 g

Exchanges per serving: 1/2 Fat, 1/2 Fruit, 2 Meat.

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