Dinner Tonight: Louisiana Catfish with Okra & Corn

 

Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minutedinner. This dish is best with fresh vegetables, but we were pleasantly surprised at how well it turned out with frozen okra and corn. Serve with cheese grits and a green salad.

Louisiana Catfish with Okra & Corn (Photo Burris, Ken)

Louisiana Catfish with Okra & Corn (Photo Burris, Ken)

Ingredients

  • 2 cups fresh or frozen sliced okra
  • 1 3/4 cups fresh corn kernels (from 2 ears; see Tip) or frozen
  • 1 medium onion, diced
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 3/4 teaspoons Cajun or Creole seasoning, divided
  • 1 pound catfish fillets, patted dry and cut into 4 portions

Directions

  • 1. Preheat oven to 450°F.
  • 2. Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes.
  • 3. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables.
  • Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife.
Provided by: EatingWell 


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