Ingredients Jump to Instructions ↓

  1. 2 cup(s) fresh or frozen sliced okra

  2. 1 3/4 cup(s) fresh corn kernels (from 2 ears; see Tips & Techniques) or frozen

  3. 1 medium onion, diced

  4. 2 teaspoon(s) extra-virgin olive oil

  5. 1 tablespoon(s) extra-virgin olive oil

  6. 1 3/4 teaspoon(s) Cajun or Creole seasoning, divided

  7. 1 pound(s) catfish fillets, patted dry and cut into 4 portions

Instructions Jump to Ingredients ↑

  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. Carb Servings: 1 starch, 1/2 vegetable, 3 lean meat, 1 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (30% daily value), Folate & Potassium (20% dv), Magnesium (19% dv).


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