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Crunchy Cajun Catfish with Skillet Succotash

Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4


Schnucks nonstick cooking spray
1 bag (3.5 ounces) lightly salted or garlic pepper crispy onions
2-1/2 teaspoons Cajun seasoning, divided
3 tablespoons light mayonnaise
1 teaspoon hot pepper sauce
4 fresh catfish, swai or tilapia fillets (about 1-1/2 pounds)
1 tablespoon Schnucks unsalted butter
1/2 small red onion, chopped (1/2 cup)
1 jar (4 ounces) diced pimientos, drained
2-1/2 cups Schnucks frozen whole kernel corn
1/4 cup thinly sliced fresh basil leaves

1. Preheat oven to 400°F. Spray large rimmed baking pan with nonstick cooking spray.

2. On large sheet of waxed paper, spread onions. With bottom of measuring cup, coarsely crush onions. You should have about 1-1/4 cups. Stir in 2 teaspoons Cajun seasoning. In pie plate, stir together mayonnaise and hot sauce. Dip catfish fillets, 1 at a time, in mayonnaise mixture, turning to coat both sides. Place each filet over onions, turning to coat both sides and pressing lightly so they adhere.

3. Place catfish on prepared pan. Bake 13 to 15 minutes or until catfish turns opaque throughout and internal temperature reaches 145°F.

4. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add onion and cook 4 to 6 minutes or until tender, stirring frequently. Add pimientos, frozen corn and remaining 1/2 teaspoon Cajun seasoning and cook 5 to 6 minutes or until heated through, stirring occasionally. Remove skillet from heat; stir in basil. Makes about 2-1/3 cups succotash.


Each serving: about 426 calories, 16 g total fat (4 g saturated), 95 mg cholesterol, 389 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g sugars, 27 g protein