Baja-style Catfish & Cabbage Tacos

For Braised Purple Cabbage:

Melt butter a deep skillet with a cover. Add the shredded cabbage and toss to coat with butter. Season to taste with salt and pepper and add chopped onion; stir to incorporate. Cover the pan, reduce the heat to medium-low and simmer for about 15 minutes, stirring several times, until cabbage is soft, but still firm.

Remove cover and deglaze the skillet with red wine, increase heat to medium-high and cook, uncovered, until the wine is reduced by half. Add the vinegar and reduce by half again. Add the molasses and toss to coat, cook for an additional 2 to 3 minutes.

For Corn and Chili Salsa:

Blanch the corn in a pot of boiling water for 2 to 3 minutes. Plunge the corn into cold water and drain well. Once the corn is cool enough to handle, cut the kernels from each corn cob, and transfer to a medium bowl.

Add the chopped chiles, green onion, garlic, chopped cilantro, lime juice, olive oil, salt, peppers and crumbled cheese. Toss gently to incorporate.

For Fish Tacos:

Rinse the fish under cold running water and pat dry with paper towels. Season to taste with salt and pepper. Cut the fish into large chunks and place in a shallow dish. Combine cumin and Cajun seasoning and dust the fish on both sides. Let sit for 10 minutes to infuse the flavors.

Heat the olive oil in a skillet over medium-high heat. Add the onions and saute for 4 to 6 minutes until onions are soft. Add the fish and cook for about 4 minutes on each side, or until the fish is firm and cooked through.

Meanwhile, warm the tortillas according to the package instructions.