Leave a comment

African couple fixing healthy meal in modern kitchen

Source: Inti St Clair / Getty


2 cup fresh or frozen sliced okra

1 ¾ cup fresh corn kernels (from 2 ears; see tip) or frozen

1 medium onion, diced

2 tsp plus 1 tablespoon extra-virgin olive oil, divided

1 ¾ tsp Cajun or Creole seasoning, divided

1 lb catfish fillets, patted dry and cut into 4 portions


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.

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.

article courtesy of

Also On Praise Cleveland:
The Top Men Of Gospel [PHOTOS]
BET Celebration of Gospel 2014 - Show
23 photos
comments – add yours