Grilled Cajun-Spiced Catfish with Cornbread Salad

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

A Southern-inspired grilled catfish seasoned with bold Cajun spices paired with a fresh cornbread and tomato salad. This Southern US-inspired seafood recipe, ready in about 30 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: 15 min Serves 4 Southern US cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
3 tbsp olive oil
2 tbsp Cajun seasoning
2 cups, cubed cornbread
1 cup, halved cherry tomatoes
3, thinly sliced green onions
2 tbsp, chopped fresh parsley
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 catfish fillets with 2 tbsp olive oil and sprinkle evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Grill for 4-5 minutes per side until the fish flakes easily with a fork.
Step 2: While the fish grills, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups cubed cornbread and toast for 5 minutes, stirring occasionally until golden and crisp on edges.
Step 3: In a large bowl, combine toasted cornbread cubes, 1 cup halved cherry tomatoes, 3 thinly sliced green onions, 2 tbsp chopped fresh parsley, and 2 tbsp lemon juice. Toss gently to combine and season to taste with salt and pepper.
Step 4: Serve grilled catfish atop a bed of the cornbread salad, garnishing with extra parsley if desired.