• 1-1/2 lbs. catfish fillets
• 1-1/4 cups seasoned breadcrumbs
• 1/4 cup unsalted butter
• 4 cloves garlic, crushed
• 1-1/2 cups recipe-ready crushed tomatoes
• 1/4 lb. green olives, drained and chopped

Season catfish with salt and pepper to taste. Dredge in breadcrumbs. Melt half the butter in a heavy nonstick skillet over medium heat. Add catfish and half the garlic. Cook 3-4 minutes per side or until fish is opaque throughout. Transfer catfish to a platter and keep warm. Discard butter from skillet and wipe clean with a paper towel. Melt remaining butter in same skillet over medium heat. Sauté remaining garlic 1 minute. Stir in tomatoes and olives. Simmer 5-7 minutes until slightly thickened. Pour tomato and olive sauce over fish and serve.

Per serving: calories 411, fat 22.6g, 50% calories from fat, cholesterol 122mg, protein 35.4g, carbohydrates 16.0g, fiber 1.9g, sugar 2.8g, sodium 1348mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.7, Lean meat: 4.6, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Riesling.