Grilled Cajun-Spiced Catfish with Smoky Corn Salsa

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

A vibrant grilled catfish fillet rubbed with Cajun spices, topped with a refreshing smoky corn salsa bursting with fresh flavors. This Southern-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 280 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 cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
3 tbsp olive oil
2 tbsp Cajun seasoning
1 cup fresh corn kernels
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
2 tbsp lime juice
1 tsp smoked paprika
to taste salt
to taste 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 evenly coat with 2 tbsp Cajun seasoning, pressing gently to adhere.
Step 2: Grill the seasoned catfish fillets for 4-5 minutes per side until opaque and flakes easily with a fork, then remove from heat and keep warm.
Step 3: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup fresh corn kernels and sauté for 5 minutes until lightly charred and fragrant.
Step 4: Transfer the charred corn to a bowl and mix in 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp fresh lime juice, and 1 tsp smoked paprika. Season with salt and black pepper to taste and stir gently.
Step 5: Serve each grilled catfish fillet topped generously with the smoky corn salsa for a fresh and flavorful contrast.