Catfish en papillote
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Dry sherry |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Scallions; chopped |
| 1 | Cl Garlic; minced | |
| ¼ | teaspoon | Ground ginger |
| 4 | Catfish fillets; cut in 2-in | |
| 1 | Red pepper; cut julienne | |
| 2 | ounces | Ham; thinly sliced* |
| 8 | Lemon slices | |
Directions
* 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.