Cajun-Spiced Blackened Catfish with Creole Tomato Relish

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Pan-seared catfish coated in a smoky Cajun spice blend, topped with a fresh Creole tomato relish bursting with flavor. This American-inspired Mother’s Day recipe, ready in about 25 minutes, pairs catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) catfish fillets
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 2 cups roma tomatoes, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup yellow onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Pat 4 catfish fillets dry with paper towels. Rub 2 tbsp Cajun seasoning evenly over both sides of each fillet.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Add the seasoned catfish fillets to the skillet and cook for 4 minutes on the first side without moving, until a dark crust forms and edges turn opaque.
4. Step 4: Flip the fillets carefully and cook for another 3-4 minutes until cooked through and flaky. Remove from skillet and keep warm.
5. Step 5: In a medium bowl, combine 2 cups diced Roma tomatoes, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped yellow onion, 1 minced garlic clove, 2 tbsp chopped fresh parsley, and 1 tbsp red wine vinegar. Stir well and season with salt and black pepper to taste.
6. Step 6: Drizzle 1 tbsp olive oil into the tomato mixture and toss gently to combine.
7. Step 7: Spoon the Creole tomato relish over the blackened catfish fillets and serve immediately.