Pan-Seared Cajun Catfish with Spiced Corn Relish

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

This dish features tender catfish fillets pan-seared with a bold Cajun spice blend, topped with a vibrant corn relish that balances sweetness and heat. This Southern American-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 Southern American 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, finely diced red bell pepper
1/4 cup, finely diced red onion
1 small, seeded and minced jalapeño
2 tbsp lime juice
2 tbsp, chopped fresh cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides evenly with 2 tbsp Cajun seasoning. Set aside.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes on each side, until golden brown edges form and fish flakes easily with a fork.
Step 3: While catfish cooks, combine 1 cup fresh corn kernels, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 minced small jalapeño (seeded), 2 tbsp lime juice, and 2 tbsp chopped fresh cilantro in a bowl. Season with salt and black pepper to taste and stir gently.
Step 4: Plate the catfish fillets and spoon the spiced corn relish over the top. Serve immediately for a balance of smoky, spicy, and fresh flavors.