Grilled Cajun-Spiced Catfish with Tomato and Okra Stew

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A smoky grilled catfish seasoned with bold Cajun spices, served alongside a hearty Southern tomato and okra stew infused with garlic and herbs. This Southern-inspired seafood recipe, ready in about 40 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 350 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 (6 oz each) catfish fillets
• 2 tbsp cajun seasoning
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 cups sliced fresh okra
• 1 can (14.5 oz) canned diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp leaves fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 catfish fillets with 2 tbsp olive oil and sprinkle evenly with 2 tbsp Cajun seasoning on both sides.
2. Step 2: Grill the catfish for 4-5 minutes per side until the fish flakes easily with a fork and has grill marks. Remove and keep warm.
3. Step 3: While the fish cooks, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
4. Step 4: Add 4 minced garlic cloves and 2 cups sliced fresh okra to the skillet; cook for 5 minutes until okra is tender and slightly browned.
5. Step 5: Stir in 1 can (14.5 oz) diced tomatoes, 1 cup chicken broth, 1 tsp smoked paprika, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper; simmer uncovered for 10 minutes until the stew thickens slightly.
6. Step 6: Serve the grilled catfish atop the tomato and okra stew, garnished with 2 tbsp chopped fresh parsley and lemon wedges on the side.