Grilled Cajun-Spiced Catfish with Creamy Remoulade

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Tender catfish fillets grilled with a smoky Cajun spice blend, served with a tangy, creamy remoulade sauce for a satisfying Southern seafood experience. This Southern-inspired seafood recipe, ready in about 22 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: 10 min Cook: 12 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) catfish fillets
2 tbsp olive oil
2 tbsp Cajun seasoning
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp capers, chopped
1 tbsp fresh parsley, chopped
1/2 tsp garlic powder
1/2 tsp paprika
to taste salt
to taste black pepper

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Instructions

Step 1: Preheat your grill to medium-high heat (about 400°F). Pat dry 4 catfish fillets (6 oz each) and brush both sides with 2 tbsp olive oil, then generously sprinkle 2 tbsp Cajun seasoning evenly on both sides.
Step 2: Place the seasoned catfish fillets on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.
Step 3: While the fish grills, prepare the remoulade by whisking together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp chopped capers, 1 tbsp chopped fresh parsley, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and black pepper to taste until smooth and creamy.
Step 4: Remove the catfish from the grill and serve immediately with a generous dollop of the remoulade sauce on top or on the side.