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    Louisiana Catfish With Okra & Corn

    Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. 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.

    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

    Instructions

    Step 1
    Preheat oven to 450°F.
    Step 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.
    Step 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.

    Tips

    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.

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