1/2 c. yellow cornmeal
1/4 tsp. pepper
2 tbsp. evaporated skimmed milk
4 (4 oz.) farm raised catfish fillets
Olive oil flavored vegetable cooking spray
Creole Sauce

Combine cornmeal and pepper; set aside. Pour milk into a shallow dish. Dip fillets into milk; evenly coat with cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Spray each fillet lightly with cooking spray. Bake at 425 degrees for 10 minutes or until fish flakes easily when tested with a fork. Broil fish 3" from heat 1 minute or until brown. Serves 4.

CREOLE SAUCE:

Olive oil flavored vegetable cooking spray
1 tsp. reduced calorie butter
3/4 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, minced
1 c. coarsely chopped tomatoes
1 c. sliced okra
1/2 c. chopped green pepper
1/2 tsp. dried whole basil
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/4 tsp. salt
1 tsp. red pepper
1/4 tsp. freshly ground pepper
1 (10 1/2 oz.) can ready to serve, no salt added chicken broth
1 (8 oz.) can no salt added tomato sauce

Coat a large non-stick skillet with cooking spray. Place over medium high heat; add butter and next 3 ingredients; saute until vegetables are tender. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered 20 minutes, stirring occasionally. Yield: 3 cups.