Pan-Seared Amarillo Catfish with Roasted Poblano Cream Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

Delicate catfish fillets pan-seared to golden perfection paired with a smoky roasted poblano cream sauce that highlights Southwestern flavors. This American-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, kosher salt, black pepper 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
2 large poblano peppers
1/2 cup heavy cream
2 minced garlic cloves
1 tbsp lime juice
2 tbsp chopped cilantro

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Instructions

Step 1: Preheat your broiler and place 2 large poblano peppers on a baking sheet. Broil for 5-7 minutes, turning occasionally, until skins are charred and blistered. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
Step 2: Peel the skins off the poblano peppers, remove seeds, and finely chop. Set aside.
Step 3: Season 4 catfish fillets evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
Step 4: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook 4-5 minutes per side until golden brown and flaky.
Step 5: In a small saucepan over medium heat, sauté 2 minced garlic cloves in 1 tbsp olive oil for 1 minute until fragrant. Add the chopped poblanos and 1/2 cup heavy cream, simmering gently for 4-5 minutes until the sauce thickens.
Step 6: Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro, then spoon the sauce over the cooked catfish fillets and serve immediately.