Louisiana Catfish With Okra & Corn

Name: Louisiana Catfish With Okra & Corn
Prep time: 47 min
Cook time: 47 min
Total time: 47 min
Yield: 30
Cuisine: Global
Ingredients: 454 grams catfish fillets, patted dry and cut into 4 servings; 2 teaspoons Cajun or Creole seasoning, divided; 414 milliliters fresh corn kernels (from 2 ears; see Tip), or frozen; 473 milliliters fresh or frozen sliced okra; 2 teaspoons extra-virgin olive oil, divided; 1 medium onion, diced

Louisiana Catfish With Okra & Corn is a gluten free, dairy free, and pescatarian recipe with 30 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 28 calories. From preparation to the plate, this recipe takes around 47 minutes. If you have catfish fillets, creole seasoning, corn kernels, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 450F.

Equipment you will use

Oven

Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl.

Ingredients you will need

Seasoning

Onion

Corn

Okra

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Vegetable

Seasoning

Catfish

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Serve with the roasted vegetables.

Ingredients you will need

Vegetable

Equipment

Ingredients

Servings:

454grams

catfish fillets, patted dry and cut into 4 servings 2teaspoons

Cajun or Creole seasoning, divided 414milliliters

fresh corn kernels (from 2 ears; see Tip), or frozen 473milliliters

fresh or frozen sliced okra 2teaspoons

extra-virgin olive oil, divided 1medium

onion, diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.