ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cajun Style Catfish with Corn Salsa

Yield 4 servings

Ingredients

  • Reynolds® Parchment Paper
  • 4 catfish fillets (4 to 6 oz. each)
  • 2 teaspoons Cajun OR Creole seasoning, divided
  • 1 can (11 oz.) corn with red & green peppers, drained
  • 1 cup chopped red onion
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon seasoned salt (optional)
  • Fresh cilantro, chopped (optional)

How to Make It

  1. PREHEAT oven to 400°F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in center. Unfold.

    PLACE 1 catfish fillet on one-half of each sheet near crease. Sprinkle 1/4 teaspoon Cajun seasoning evenly over each fillet.

    COMBINE remaining ingredients and remaining Cajun seasoning; spoon mixture evenly around fillet in each packet.

    FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on large cookie sheet.

    BAKE for 15 to 17 minutes. Place parchment packets on dinner plates. Carefully cut an "X" in top of each packet to allow steam to escape. Serve immediately.