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Cajun Catfish with Red Beans and Rice




Source of Recipe


Recipe Institute
Cajun Catfish with Red Beans and Rice
Makes 6 servings




Ingredients
Red Beans and Rice (recipe follows, optional)
6 skinless catfish fillets (6 ounces each)
12 frozen, deveined, shelled large shrimp, thawed
1/3 cup olive oil
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon ground red pepper
6 sheets (15×12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray





1. Preheat oven to 450°F. Prepare Red Beans and Rice, if desired.

2. Place catfish and shrimp in resealable plastic food storage bag. Combine oil, thyme, oregano, garlic, salt, black pepper and red pepper in small bowl. Add to bag. Seal bag; turn bag to coat fish and shrimp. Marinate 30 minutes.

3. Remove fish and shrimp from marinade; discard remaining marinade. Place one fish fillet in center of 1 foil sheet. Top with 2 shrimp.

4. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining fish, shrimp and foil sheets to make 5 more packets. Place packets on baking sheet.

5. Bake 25 minutes. Let stand 5 minutes. Open packet and transfer contents to serving plates. Serve with Red Beans and Rice.



Red Beans and Rice
Makes 6 (1-cup) servings

Ingredients
1 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1 can (15 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons bacon bits
1 tablespoon chili powder
1 large heavy-duty foil baking bag (17x15 inches), lightly sprayed with nonstick cooking spray





1. Preheat oven to 450°F.

2. Place water, rice and salt in 2-quart microwavable container; microwave at HIGH 7 minutes.

3. Add remaining ingredients, except foil bag; stir until blended. Place foil bag in 1-inch deep jelly-roll pan; spoon rice mixture into bag. Double fold bag to seal. Shake baking pan to distribute contents of bag evenly.

4. Bake 45 minutes. Let stand 5 minutes. Carefully cut bag open. Fold back top to allow steam to escape; serve.


Note For a milder flavor, reduce chili powder to 2 teaspoons.