For some people, fish is an acquired taste. Other folks love it any way it’s prepared.

These recipes from The Best Life Cookbook by Bob Greene are likely to please just about anyone and are easy enough for a busy weeknight but special enough for a weekend dinner party.

The Cornmeal Crusted Catfish with Spicy Slaw is a healthier version of a high-fat classic. The Cod with Broiled Grapefruit is citrusy yet mellowed by puréed avocado.

LEGEND:
VERY LOW FAT: Recipes with 10 gm of fat or less per serving.	LOW CHOLESTEROL: Recipes with 30 mg of cholesterol or less per serving.		LOW SODIUM: Recipes with 240 mg of sodium or less per serving.

Cornmeal Crusted Catfish with Spicy Slaw

Vegetable oil cooking spray
4 c. shredded red and green cabbage
¼ c. sherry vinegar
¼ t. hot pepper flakes
¼ c. light mayonnaise
¼ t. salt
1 lb. catfish filets, cut into 4 pieces
¼ c. egg substitute
¼ c. cornmeal, preferably whole grain
1 lemon, quartered

Heat a large heavy-bottom skillet over medium heat and coat with cooking spray. In a medium bowl combine the cabbage, vinegar, pepper flakes, mayonnaise, and salt.

Dip each piece of fish into the egg substitute and then the cornmeal. Place the fish in the pan in a single layer. Cook until brown, about three minutes. Turn the fish and cook until just cooked through, about three more minutes.

Place the fish on individual plates, top with the cabbage mixture and a squeeze of lemon, and serve. Serves four.

Per Serving
Calories	215
Fat	18 gm
Calories from fat	33%
Cholesterol	66 mg
Sodium
Carbohydrates	13 gm

Cod with Broiled Grapefruit

1 avocado, peeled and pit removed
1 T. chives
1 T. olive oil
1 lb. cod filet, cut into four pieces
2 grapefruits, peeled, sections removed from pith
Vegetable oil cooking spray
¹/8 t. salt

Preheat the oven to broil. Combine the avocado, chives, and oil in a food processor and purée about one minute. Coat the cod pieces and grapefruit with cooking spray. Place on a sheet pan and put under the broiler for two minutes. Flip the cod and broil for one more minute. Check doneness; cook longer if necessary.

Remove the cod and grapefruit from the oven and place on a platter. Season with salt and serve with the avocado mixture on top. Serves four.

Per Serving
Calories	232
Fat	10 gm
Calories from fat	39%
Cholesterol	49 mg
Sodium	137 mg
Carbohydrates	16 gm

See more recipes in The Best Life Cookbook by Bob Greene, Simon & Schuster, 2009, $25.

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