Grilled Cajun-Spiced Catfish with Southern Corn Salad

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 developed and reviewed.

This dish features tender catfish fillets coated in a smoky Cajun spice blend, grilled to perfection and served alongside a fresh, crunchy Southern-style corn salad. This Southern US-inspired seafood recipe, ready in about 25 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 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: 10 min Serves 4 Southern US cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tbsp fresh lemon juice
2 cups (from about 3 ears) fresh corn kernels
1 cup, halved cherry tomatoes
1/2 cup, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1 tbsp apple cider vinegar
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat your grill to medium-high heat (about 400°F). Brush 4 catfish fillets with 2 tbsp olive oil and sprinkle evenly with 1 tbsp Cajun seasoning and 1 tbsp fresh lemon juice, ensuring all sides are coated.
Step 2: Grill the catfish fillets for 4-5 minutes on each side, until the fish flakes easily with a fork and has visible grill marks.
Step 3: While the fish grills, combine 2 cups fresh corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro in a large bowl.
Step 4: In a small bowl, whisk together 1 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until the honey dissolves.
Step 5: Pour the dressing over the corn salad and toss gently to combine all ingredients, letting it sit for 5 minutes to meld flavors.
Step 6: Serve the grilled Cajun-spiced catfish fillets alongside the Southern corn salad for a vibrant and hearty meal.