Grilled Cajun-Spiced Catfish with Southern Corn Maque Choux

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

A spicy grilled catfish fillet served alongside a vibrant Southern-style corn and vegetable medley that bursts with flavor. This southern-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) 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.

Prep: 15 min Cook: 20 min Serves 4 Southern cuisine 340 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Southern Corn Maque Choux take to make?

Total time is about 35 minutes (15 min prep + 20 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 Southern Corn Maque Choux?

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 cajun seasoning from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Southern Corn Maque Choux?

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 Southern Corn Maque Choux 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 Southern Corn Maque Choux?

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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