| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 4 |
|
6 oz. catfish fillets |
| 2 |
tb |
Cold butter |
| 2 |
|
Whole ripe tomatoes cut into 8 pieces |
| 16 |
|
Asparagus spears |
| 4 |
lg |
Mushrooms quartered |
|
|
Salt and pepper to taste |
| 4 |
|
Foil sheets; (12×18) |
| 1/2 |
c |
Bistro vinaigrette; (or sub Italian |
|
|
; dressing) |
INSTRUCTIONS
Assemble pillows as follows:
Lay foil flat; make sure there are no holes in foil. Smear butter
over a 4 x 4 section of foil. Place catfish on buttered foil. Add
tomatoes, mushroom, and asparagus spears. Add 1 oz. Italian dressing.
Fold foil over top of catfish. Fold up sides, be sure to smooth out
each fold to make it airtight. Fold up the front. When grill is hot
place carefully on grill. Do not puncture foil. Foil will fill up
with hot air or "pillow" up. Once it is at pillow stage cook for 7
minutes. Remove from grill and carefully open foil. Hot steam will
escape. Serve immediately.
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