Pan-Seared Cajun Catfish with Jazzed-Up Corn Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

A savory pan-seared catfish fillet seasoned with Cajun spices paired with a vibrant corn salsa. This Caribbean-inspired seafood recipe, ready in about 25 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.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1 cup fresh corn kernels
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 small, seeded and minced jalapeño
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning. Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes per side until golden and cooked through with a flaky texture.
Step 3: While the fish cooks, combine 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Mix well to create the corn salsa.
Step 4: Remove catfish from the skillet and keep warm. Drizzle remaining 1 tbsp olive oil into the skillet and warm the corn salsa for 1-2 minutes to blend flavors.
Step 5: Serve the pan-seared Cajun catfish topped with the jazzed-up corn salsa, garnished with extra cilantro if desired.