Louisiana Catfish With Okra & Corn
By sunitagt
Calories 288
Fat 15 g
Saturated fat 3 g
Cholesterol 53 g
Carbohydrates 19 g
Dietary fiber 4 g
Protein 21 g
Sodium 311 g
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
Details
Servings 4
Adapted from webmd.com
Preparation
Step 1
Preheat oven to 450°F.
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.
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.
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