Pan Cooked Vegetables with Cornmeal Crusted Fish

4 Tbsp. Peanut oil
4 Green Onions, sliced
2# Combination of winter squash, sweet potatoes, daikon radish, turnip or celery root- trimmed, peeled, and grated
1 Tbsp Garlic, minced
1/4 C. each of Cornmeal and Flour ( I use Rice Flour)
3/4 # Cod or Catfish fillets, cut into pieces ( can sub- shrimp, scallops, tuna, or salmon)
1/4 C. Flat Parsley, leaves only
Squeeze of fresh lemon
1 Tbsp Indian Spice mix - (nutmeg, cardamon, clove, cinnamon, black pepper, cumin, bay leaf, fenugreek)

Combine cornmeal and flour on a large plate.  Season fish with salt and pepper.  Dredge fish in cornmeal mixture, pressing to make sure it sticks, shake and reserve on another plate.

Put 2 Tbsp oil in a large skillet over med-high heat.  When oil is hot, add half the onion and all the vegetables.  Add garlic and Indian spice, season with salt and pepper.  Cook, stirring, add small amount of oil if mixture is sticking, until onion are caramelized and potatoes are lightly browned (about 10 mins.)  Taste, adjust seasoning and transfer to a serving platter.

Return skillet to high heat.  Add remaining oil.  When hot, add fish to the pan and cook.  Turn only once, cook until nicely browned on both sides and cooked through.  Place fish on top of vegetables; squeeze a little of fresh lemon juice on fish and garnish with remaining onions and parsley.  Serve and enjoy!