Cajun Grilled Catfish - Topped w/ Crabmeat & Portobello Mushrooms

We are headed toward Spring in Cajun Country and there seems to be a light at the end of the tunnel of this very unusual winter. Forecasters are saying that we are going into the upper 60's to mid 70's, by the weekend! And that means grilling up some fabulous catfish, topped w/ crabmeat! Woo-hoo! This is one of my favorite Lenten suppers, especially when I'm in a low-cal mood! The subtle blending of flavors in this scrumptious dish, will have you going back for more. And so easy, for those busy days. Serve with steamed veggies, and French bread. Cest bon, cher!

Grilled Catfish Topped w/Crabmeat
and Portobello Mushrooms

1 lb. catfish fillets, cleaned
1/2 lb. fresh lump crab meat
1/2 cup seasoned breadcrumbs
1/4 cup butter
1/2 cup each minced onion and bell pepper
1 tsp.minced garlic
1/2 cup baby portabello mushrooms, sliced
2 tbs.'s Cajun seasoning
1 tbs. chopped fresh parsley
Juice of 1 lemon
 


Season catfish, with 1 tbs. Cajun seasoning
Baste with 1/2 of the lemon juice. Melt butter in skillet, and add garlic, onions, bell pepper, and mushrooms. Saute for 5 minutes. Add breadcrumbs, parsley, crab meat and other tbs. Cajun seasoning. Stir and saute for about 1o minutes. Place portabello mushrooms and then crabmeat mixture on catfish fillets and place on a grill pan, sprayed with cooking spray. Top with more crabmeat, and dot with butter and add remaining remaining lemon juice. Grill on medium heat, for 15 to 20 minutes or until firm. Out of this world! Bon Appetit!
Too cold to grill? No worries, just place prepared catfish in a baking pan, sprayed with cooking spray and bake @350 degrees for 30 to 35 minutes. Enjoy!