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Cajun Style Catfish with Corn Salsa

  • Cook Time: 15 - 17 minutes
  • Servings: 4
  • Course: Main Dish

Parchment packets are an easy way to lock in all of the delicious seasonal flavors this catfish and corn salsa recipe has to offer. It doesn't get much better than a delicious meal that is also super fast to clean up.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Unbleached Parchment Paper not only makes meal prep easy, but it's also totally chlorine free and made from 75% unbleached fibers.

Ingredients

  • 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
  • 1/2 cup chopped red onion
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 to 1 tablespoon chopped jalapeno pepper
  • 1/2 teaspoon seasoned salt (optional)
  • Fresh cilantro, chopped (optional)
  • Reynolds KITCHENS® Unbleached Parchment Paper

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

BAKE to minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Garnish with cilantro, if desired. Serve immediately.

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