Grilled Cajun-Spiced Catfish with Texas Sweet Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This dish pairs Cajun-seasoned grilled catfish with a vibrant Texas sweet corn salad for a fresh taste inspired by Houston’s Southern roots. This southern american-inspired seafood ready in about 25 minutes pairs (6 oz each) 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 catfish fillets with 2 tbsp olive oil and season evenly with 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Set aside.
  2. Step 2: In a large bowl, combine 2 cups fresh sweet corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, 2 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, and 1 tbsp olive oil. Toss gently to mix and let sit to meld flavors.
  3. Step 3: Grill the catfish fillets for 4-5 minutes per side until opaque and flaky with nice grill marks.
  4. Step 4: Serve grilled catfish topped with the fresh Texas sweet corn salad for a lively contrast of smoky and bright flavors.

Frequently asked questions

How long does Grilled Cajun-Spiced Catfish with Texas Sweet Corn Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Texas Sweet 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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Catfish with Texas Sweet 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 Texas Sweet 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 Texas Sweet Corn Salad?

Southern 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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