3 c. cooked rice
2 c. water
4 (6 oz. each) catfish fillets, cut in 1 inch cubes
2 carrots, peeled, thinly sliced
2 green onions, thinly sliced
1 red bell pepper, diced
1/3 c. bottled lemon juice
1/3 c. olive or vegetable oil
1 tsp. dill weed
1 tsp. salt
1/4 tsp. lemon pepper seasoning
4 oz. fresh snow peas
Lettuce leaves
Cashews, if desired

In large skillet, bring water to boil. Reduce heat. Stir in fish and carrots. Cook 5 minutes or until fish flakes with fork. Remove from heat. Drain.

In large bowl, combine rice, fish, carrots, green onion and red pepper. In 1 cup measure or jar, combine bottled lemon juice, oil, dill, salt and lemon pepper. Pour over salad. Chill.

Just before serving, stir in snow peas. Serve on lettuce. Garnish with cashews.

Makes 6 to 8 servings. 393 calories, 21.6 g protein, 16.6 g fat, 38.6 g carbohydrate, 2.9 g dietary fiber, 55 mg cholesterol and 676 mg sodium, based on 6 servings.