Pan-Seared Cajun Catfish with Spiced Corn and Black Bean Succotash

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 bold pan-seared catfish filet seasoned with Cajun spices paired with a colorful, spiced succotash of corn and black beans. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish filets, 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: 10 min Cook: 15 min Serves 4 Southern American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish filets and rub both sides evenly with 2 tbsp Cajun seasoning.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish and cook for 4 minutes per side until the fish flakes easily and has a golden crust; remove and keep warm.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 1/2 cups yellow corn kernels, 1 cup rinsed black beans, and 1/2 cup diced red bell pepper for 5 minutes until the corn is tender and pepper softens.
  4. Step 4: Stir in 3 sliced green onions, 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, and 1/2 tsp salt, cooking for an additional 2 minutes until heated through.
  5. Step 5: Serve the catfish filets atop the spiced corn and black bean succotash.

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