Pan-seared Catfish with Cajun Vegetables

Get out your favorite Cajun spice blend for this bold Southern dish.
2 cups chopped cabbage
2 cup matchstick carrots
1 red pepper, sliced
1/2 purple Bermuda onion, sliced
4 green onions, cut into 1-inch pieces
2 cloves garlic, thinly sliced

1-1/2 lb catfish fillet, cut into four serving pieces
1 Tbsp cajun spice mix
1/4 tsp crushed red pepper flakes (or to taste)
2 Tbsp butter plus 1 Tbsp canola oil
1 Tbsp fresh lemon thyme

2 Tbsp flour
3 cups chicken broth

Heat a dash of canola oil in a large non-stick skillet and add the cabbage and the carrots. Cook for about 2-3 minutes.

Add the purple onion and red pepper and cook another 2-3 minutes.

Add the green onion and garlic and cook another 2-3 minutes. Set veggies aside in a bowl to keep warm.

Season the fish with cajun spices and the red pepper flakes. Season with a dash of salt. Melt the butter in the oil in the same skillet as the veggies and add the fresh thyme. Now add the fish. Cook on both sides about 2-3 minutes per side, until just cooked through.

Set fish aside, covered to keep warm.

Add the flour to the butter and oil remaining in the pan and whisk together. Cook about 3-5 minutes to form a roux. Add the chicken broth and whisk to a gentle boil. Allow the sauce to thicken and then return the veggies to the skillet. Mix well with the sauce and heat through. Serve the fish on a bed of veggies.

Serves 4.