Cajun Catfish with Potato Wedges

Reynolds Wrap® Release® Non-stick Foil
4 medium red potatoes, each cut into 8 wedges
4 catfish fillets (4 to 6 ounces each)
Olive oil
Cajun seasoning
1 medium green bell pepper, cut in rings
Juice of 1/2 lemon

Microwave potatoes, covered, on HIGH (100%) power 10 minutes or until tender. Brush cut sides of potatoes and both sides of fish with oil; sprinkle with Cajun seasoning.

Heat grill to medium-high (400 to 450F). Cut slits in two sheets of Reynolds Wrap Release Non-stick Foil*. Place on grill rack with non-stick side toward food. Arrange fish and vegetables on top.

Grill covered 8 to 10 minutes, turning once, until fish flakes easily and vegetables are roasted.

REMOVE fish and vegetables from foil sheets; allow remaining juices to cool before handling foil. Squeeze lemon juice over fish.

THE REYNOLDS KITCHENS TIP:
Food won’t stick to the grill with Reynolds Wrap® Release® Non-stick Foil: To easily cut slits in non-stick foil, place a sheet of foil over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the sheet of foil on a preheated grill so foods won’t fall through or stick to the grill rack. Clean-up will be a snap.

Number of Servings: 4
Source: Reynolds Kitchen