Grilled Cajun-Spiced Catfish with Southern Corn Maque Choux

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

A spicy grilled catfish fillet served alongside a vibrant Southern-style corn and vegetable medley that bursts with flavor. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 2 cups (from 3 ears) fresh corn kernels
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 medium, diced onion
• 3 cloves, minced garlic cloves
• 1 tsp fresh thyme leaves
• 2 tbsp chopped fresh parsley
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat (around 400°F). Rub 4 catfish fillets evenly with 2 tbsp Cajun seasoning and 1 tbsp olive oil, coating both sides thoroughly.
2. Step 2: Place the catfish fillets on the grill and cook for about 4-5 minutes per side, until the fish is opaque and flakes easily with a fork.
3. Step 3: While the fish grills, heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion, 1 diced green bell pepper, and 1 diced red bell pepper, sautéing for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves, 2 cups fresh corn kernels, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 7-8 minutes until the corn is tender and the vegetables are lightly caramelized.
5. Step 5: Remove the skillet from heat and stir in 2 tbsp chopped fresh parsley for brightness.
6. Step 6: Serve each grilled catfish fillet atop a generous scoop of the corn maque choux, garnished with lemon wedges for squeezing over the top.