Grilled Cajun-Spiced Catfish with Wild Rice Pilaf

By AislePrompt Editorial · ·

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 drafted and published.

A smoky grilled catfish fillet rubbed with Cajun seasoning paired with a hearty wild rice pilaf featuring toasted nuts and fresh herbs. This Southern American-inspired seafood recipe, ready in about 65 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 420 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: 50 min Serves 4 Southern American cuisine 420 cal/serving
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Ingredients

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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 evenly coat with 2 tbsp Cajun seasoning.
  2. Step 2: Place the catfish fillets on the grill and cook for 4-5 minutes per side until opaque and flakes easily with a fork, brushing occasionally with remaining 1 tbsp olive oil.
  3. Step 3: While the fish cooks, bring 2 cups chicken broth to a boil in a medium saucepan. Add 1 cup wild rice blend, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed.
  4. Step 4: In a skillet over medium heat, sauté 1 small finely diced yellow onion and 1 finely diced celery stalk in 1 tbsp olive oil for 5 minutes until softened and translucent.
  5. Step 5: Stir the sautéed vegetables and 1/3 cup chopped toasted pecans into the cooked wild rice. Remove from heat and mix in 2 tbsp chopped fresh parsley.
  6. Step 6: Serve grilled Cajun catfish fillets atop the wild rice pilaf with lemon wedges on the side for squeezing.

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