D. Thomas - Magnolia

1 c. frozen corn kernels
1 cup cooked whole grain/wild rice mixture
3 sheets heavy aluminum foil
3 whole (about 1 lb each) red snappers or brook trout
1 to 1-1/2 tsp Cajun grill seasoning
1 cup (4 oz) shredded Jarlsberg Lite cheese
1/4 cup minced fresh Italian parsley or cilantro

Cook corn; drain well. Cook rice mixture according to package directions. Open fish and lay each on a sheet of aluminum foil. Rub interior of fish with Cajun seasoning. Mix corn, rice, cheese and parsley. Stuff cavity of each fish with 1/3 of mixture. Fold fish back together. Crimp foil tightly to seal packages. Grill 6 to 8 inches from heat for 10 to 15 minutes, or until fish flesh is white and cheese is softened. Or preheat oven to 425 degrees and bake 15 minutes. Serves six.

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