Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Dry sherry |
| 1 tablespoon | Soy sauce |
| 2 tablespoons | Scallions; chopped |
| 1 \N | Cl Garlic; minced |
| ¼ teaspoon | Ground ginger |
| 4 \N | Catfish fillets; cut in 2-in |
| 1 \N | Red pepper; cut julienne |
| 2 ounces | Ham; thinly sliced* |
| 8 \N | Lemon slices |
* cut julienne.
Combine first 6 ingredients in a bowl. Cut 4 (12 x 12 inch) square pieces of parchment paper. Fold each to form a triangle; open.
Divide catfish among four papers. Top with red peppers, ham and 2 slices of lemon per packet. Spoon sauce over mixture. Close each packet to form a triangle; crimp edges to seal tightly. Arrange 2 packets on a microwave-safe plate. Microwave on High 6 minutes. Let stand 1 minute. Repeat with remaining 2 packets. Arrange packets on serving plates; open carefully at table. Serve immediately.
Serves 4.
In a conventional oven: preheat oven to 450 F. Place crimped packets on baking sheet; bake for 10-12 minutes.
Light cuisine - 300 or less calories per serving.