CAJUN STYLE CATFISH

1 Reynolds Hot Bags Foil Bag, large size*
1 medium onion, thinly sliced
2 pounds catfish fillets, cut in serving size pieces
1 to 2 teaspoons Cajun (OR Creole seasoning), divided use
1 (10 oz.) package frozen cut okra
2 medium tomatoes, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon white vinegar
1/4 teaspoon crushed red pepper flakes

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

Open foil bag. Place onion slices on bottom of foil bag. Arrange catfish fillets over onion slices in an even layer; sprinkle with 1/2 to 1 teaspoon Cajun seasoning.

Combine remaining ingredients and remaining 1/2 to 1 teaspoon Cajun seasoning. Spoon mixture over fish in foil bag. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 14 to 16 minutes in covered grill (OR BAKE 25 to 30 minutes in supporting pan in oven).

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

*TO MAKE A FOIL PACKET (substitute for foil bag):
Center ingredients on a sheet (18x24-inches) of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake on a cookie sheet in preheated 450 degree F oven, OR Grill on medium-high in covered grill. After cooking, open end of foil packet first to allow steam to escape. Then open top of foil packet.

Makes 5 to 6 servings
From: Recipelink.com
Source: Recipe flyer: Making Grilled Meals All-In-One, Reynolds Kitchens