Grilled Cajun-Spiced Catfish with Creamy Remoulade

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

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 ready in about 22 minutes pairs (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: 10 min Cook: 12 min Serves 4 Southern cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Creamy Remoulade take to make?

Total time is about 22 minutes (10 min prep + 12 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 Creamy Remoulade?

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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Creamy Remoulade?

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 Creamy Remoulade 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 Creamy Remoulade?

Southern 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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