Pan-Seared Cajun-Spiced Catfish with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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 smoky Cajun spice blend, paired with a vibrant roasted corn salsa that adds sweetness and brightness. This Southern American-inspired seafood recipe (gluten free), ready in about 30 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 rice, quinoa, or a quick salad. 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: 15 min Serves 4 Southern American cuisine 320 cal/serving

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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 small, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1, juiced lime
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat a grill pan or skillet over medium-high heat. Toss 1 cup corn kernels with 1 tsp olive oil and 1/4 tsp salt, then roast in the pan for 5-7 minutes until lightly charred, stirring occasionally.
Step 2: In a bowl, combine the roasted corn with 1 diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and juice of 1 lime. Stir well and set aside to let flavors meld.
Step 3: Pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning.
Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and sear for 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.
Step 5: Remove the catfish from the skillet and season with 1/2 tsp black pepper and additional salt if desired.
Step 6: Serve each fillet topped with 1/4 of the roasted corn salsa for a balanced combination of smoky, spicy, and fresh flavors.