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