Grilled Cajun-Spiced Catfish with Cornbread Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Southern-inspired grilled catfish seasoned with bold Cajun spices paired with a fresh cornbread and tomato salad. This southern us-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve grilled catfish atop a bed of the cornbread salad, garnishing with extra parsley if desired.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Cornbread Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cajun-Spiced Catfish with Cornbread Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Cornbread Salad?

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 Cornbread Salad 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 Cornbread Salad?

Southern US 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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