| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Fresh corn kernels |
| 1/2 |
c |
Coarsely shredded carrot |
| 1/4 |
c |
Frozen green peas, thawed |
| 1/4 |
c |
Sliced green onions |
| 1/2 |
lb |
Cod or other lean white fish fillets, cut into 1-inch pieces |
| 12 |
lg |
Shrimp, (3/4 pound) peeled and deveined |
| 4 |
lg |
Sea scallops, (1/2 pound) |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Grated fresh Parmesan cheese, (1/2 ounce) |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Combine first 4 ingredients, and toss well.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open
each, and place 1/4 cup corn mixture near the fold. Arrange one-fourth of
fish, 3 shrimp, and 1 scallop in a single layer over corn mixture; sprinkle
salt and pepper evenly over the seafood. Spoon an additional 1/4 cup corn
mixture over each serving; top each with 1-1/2 teaspoons cheese, and
drizzle with lemon juice.
Fold paper, and seal the edges with narrow folds; place the packets on
baking sheets.
Bake at 425 degrees for 11 minutes or until puffed and lightly browned.
Yield: 4 servings.
Per serving: 185 Calories; 2g Fat (12% calories from fat); 23g Protein; 19g
Carbohydrate; 89mg Cholesterol; 306mg Sodium
NOTES : Place the packets on individual serving plates, and cut open; serve
immediately.
Recipe by: Cooking Light, June 1995, page 95
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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