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Reynolds®
Parchment Paper
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|
4
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catfish
fillets (4 to 6 oz. each)
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2
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teaspoons
Cajun OR Creole seasoning, divided
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1
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can (11
oz.) corn with red & green peppers, drained
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1/2
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cup chopped
red onion
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3
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tablespoons
fresh lime juice
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1
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tablespoon
olive oil
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1/2
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to 1 tablespoon
chopped jalapeno pepper
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1/2
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teaspoon
seasoned salt (optional)
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Fresh cilantro,
chopped (optional)
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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 15 to 17 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./span
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 331 |
| grams fat | | 17 |
| % calories from fat | | 46 |
| milligrams cholesterol | | 80 |
| milligrams sodium | | 870 |
| grams carbohydrates | | 17 |
| grams fiber | | 2 |
| grams protein | | 29 |
