Pan-Seared Cajun Catfish with Corn and Black Bean Ragout

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

This dish features pan-seared catfish seasoned with Cajun spices, paired with a hearty ragout of sweet corn and black beans simmered in a smoky tomato sauce. This American-inspired seafood recipe, ready in about 35 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 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. 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 pieces, about 6 oz each catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 1 cup, fresh or frozen corn kernels
• 1 cup, cooked or canned, drained and rinsed black beans
• 1 cup, canned diced tomatoes
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 cup chicken broth
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, then transfer to a warm plate.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 diced yellow onion with 3 minced garlic cloves over medium heat for 4 minutes until translucent and fragrant.
4. Step 4: Stir in 1 cup corn kernels, 1 cup drained black beans, 1 cup canned diced tomatoes, 1 tsp smoked paprika, and 1/2 cup chicken broth. Simmer gently for 8-10 minutes until the sauce thickens and coats the vegetables.
5. Step 5: Season the ragout with salt and black pepper to taste, then stir in 2 tbsp chopped fresh parsley.
6. Step 6: Serve the pan-seared catfish atop the warm corn and black bean ragout, garnishing with additional parsley if desired.