Grilled Cajun-Spiced Catfish with Charred Corn Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky grilled catfish fillet dusted with Cajun spices, paired with a vibrant charred corn salsa bursting with fresh tomatoes and cilantro. This american-inspired seafood ready in about 30 minutes blends fillets (6 oz each) catfish fillets, olive oil, Cajun seasoning into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Pat dry 4 catfish fillets and brush both sides with 2 tbsp olive oil. Sprinkle evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place the catfish on the grill and cook for 4-5 minutes per side until opaque and flaky, with grill marks forming and a spicy aroma filling the air.
  3. Step 3: While the fish cooks, heat a cast-iron skillet over high heat and add 1 tbsp olive oil. Add 1 1/2 cups fresh corn kernels and cook, stirring occasionally, until the kernels start to char and blister, about 5 minutes.
  4. Step 4: Transfer the charred corn to a bowl and mix in 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 minced jalapeño. Stir gently until the salsa is vibrant and fragrant.
  5. Step 5: Serve the grilled Cajun catfish topped with the charred corn salsa for a fresh, smoky contrast.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Charred Corn Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Cajun-Spiced Catfish with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cajun-Spiced Catfish with Charred Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cajun-Spiced Catfish with Charred Corn Salsa?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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