Creole Catfish Fillets

• 2 tablespoons minced onions
• 3 tablespoons plan low-fat yogurt
• 1 12 tablespoons fat-free mayonnaise
• 1 12 tablespoons creole mustard or 1 12 tablespoons Dijon mustard
• 1 tablespoon reduced-calorie ketchup
• 12 teaspoon dried thyme
• 14 teaspoon grated fresh lemon rind
• 18-14 teaspoon cayenne pepper
• 1 teaspoon paprika
• 12 teaspoon onion powder
• 18 teaspoon salt
• 18-14 teaspoon cayenne pepper
• 4 catfish fillets (each fillet should weight about 4 oz.)
• 4 lemon wedges

1. Mix together the first 8 ingredients; stir well to combine.
2. Cover sauce and cill.
3. Mix together the paprika and next 3 ingredients.
4. Rub mixture over both sides of the fish fillets.
5. Arrange fish on a wire grilling basket that has been coated with non-stick cooking spray.
6. Place the basket on the grill rack over hot coals (400 to 500).
7. Cook 6 minutes on each side or until fish flakes easily.
8. Serve fish filets with sauce and a lemon wedges.

onions, lowfat yogurt, mayonnaise, creole mustard, ketchup, thyme, lemon rind, cayenne pepper, paprika, onion powder, salt, cayenne pepper, catfish fillets, lemon wedges

Taken from www.food.com/recipe/creole-catfish-fillets-116691 (may not work)