Cajun Style Catfish with Corn Salsa

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
1/2 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)
Prep

1. PREHEAT oven to 450°F or grill to medium-high.
2. CENTER vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3. BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.Fresh cilantro, chopped (optional)
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.

Cook

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.