Grilled Cajun-Spiced Catfish with Collard Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky and spicy grilled catfish filet paired with tender sautéed collard greens, capturing the flavors of the American South. This American Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 20 min Serves 4 American Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 4 catfish fillets with 2 tbsp olive oil, then rub evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place the seasoned catfish on the grill and cook for 4-5 minutes per side until the fish flakes easily and has grill marks.
  3. Step 3: While fish cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  4. Step 4: Add 1 lb chopped collard greens, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes to the skillet. Stir frequently and cook for 8-10 minutes until greens are tender and slightly wilted. Season with salt and pepper to taste.
  5. Step 5: Serve the grilled catfish fillets atop the sautéed collard greens with 4 lemon wedges on the side for squeezing.

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