Cajun Style Catfish With Corn Salsa Recipe

Name: Cajun Style Catfish With Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds(R) 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)

Servings: persons

Reynolds(R) 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)

1
["PREHEAT oven to 400u00b0F. 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."]

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Reynolds(R) 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, and more.

Yes, Cajun Style Catfish With Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cajun Style Catfish With Corn Salsa

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