Grilled Cajun-Spiced Catfish with Roasted Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This grilled catfish is seasoned with a smoky Cajun spice blend and served alongside a vibrant roasted corn and bell pepper salad with a tangy lime dressing. This american-inspired seafood ready in about 30 minutes pairs olive oil, cajun seasoning, salt 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 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Pat dry 4 catfish fillets and rub each with 3 tbsp olive oil, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper evenly.
  2. Step 2: Place catfish on the grill and cook for 4-5 minutes per side until the fish flakes easily with a fork and has grill marks.
  3. Step 3: Meanwhile, preheat a cast iron skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 6-7 minutes until lightly charred and fragrant.
  4. Step 4: Transfer the charred corn to a bowl and mix with 1 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1 tsp honey. Stir well to combine.
  5. Step 5: Serve the grilled catfish immediately with a generous scoop of the roasted corn salad on the side.

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Roasted Corn 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 Roasted Corn 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 Roasted Corn 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 Roasted Corn 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 Roasted Corn Salad?

American 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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