Louisiana Catfish with Okra and Corn
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.7
- Total Fat: 17.9 g
- Cholesterol: 0.0 mg
- Sodium: 16.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.5 g
- Protein: 4.1 g
View full nutritional breakdown of Louisiana Catfish with Okra and Corn calories by ingredient
Introduction
Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. This dish is best with fresh vegetables, but I was pleasantly surprised at how well it turned out with frozen okra and corn. Serve with cheese grits and a green salad.Feel free to use tilapia or basa instead of the catfish.
Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. This dish is best with fresh vegetables, but I was pleasantly surprised at how well it turned out with frozen okra and corn. Serve with cheese grits and a green salad.
Feel free to use tilapia or basa instead of the catfish.
Number of Servings: 4
Ingredients
-
2 cup(s) fresh or frozen sliced okra
1 3/4 cup(s) fresh corn kernels (from 2 ears) or frozen
1 medium onion, diced
2 teaspoon(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil
1 3/4 teaspoon(s) Cajun or Creole seasoning, divided
1 pound(s) catfish fillets, patted dry and cut into 4 portions
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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.
Serving Size: makes 4 servings of 4 oz fish and 3/4 cup of corn & okra each
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.
Serving Size: makes 4 servings of 4 oz fish and 3/4 cup of corn & okra each