Catfish with Cornbread Stuffing

Catfish with Cornbread Stuffing

4 sheets (12-by-18-inches each) aluminum foil

4 catfish fillets (4 to 6 ounces each), thawed, cut in half

1 (6- to 8-ounce) package cornbread stuffing mix

1¼ cups boiling water

Salt and pepper

1/3 cup chopped pecans

Preheat oven to 450° F. or grill to medium-high.

Spray foil with nonstick cooking spray. Center 1 catfish fillet on each sheet of aluminum foil. Combine stuffing mix and water. Spoon one-fourth of mixture evenly over fish. Top each with another catfish fillet. Sprinkle with salt and pepper. Top with pecans. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 14 to 18 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.

Makes 4 servings.

Source: The Reynolds Kitchens

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