Grilled Cajun-Spiced Catfish with Wild Rice Pilaf
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 ready in about 65 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 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.
Ingredients
- 4 fillets (6 oz each) catfish fillets
- 2 tbsp Cajun seasoning
- 3 tbsp olive oil
- 1 cup wild rice blend
- 2 cups chicken broth
- 1 small, finely diced yellow onion
- 1, finely diced celery stalk
- 1/3 cup, chopped toasted pecans
- 2 tbsp, chopped fresh parsley
- for serving lemon wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve grilled Cajun catfish fillets atop the wild rice pilaf with lemon wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Cajun-Spiced Catfish with Wild Rice Pilaf take to make?
Total time is about 65 minutes (15 min prep + 50 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 Wild Rice Pilaf?
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 Wild Rice Pilaf?
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 Wild Rice Pilaf 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 Wild Rice Pilaf?
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.
