Pan-Seared Cajun-Spiced Catfish with Roasted Sweet Corn Salsa

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A southern-inspired catfish fillet pan-seared with a bold Cajun spice blend, paired with a vibrant roasted sweet corn salsa bursting with fresh herbs and lime. This Southern 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 fillets (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 3 ears fresh corn on the cob
• 1 cup, halved cherry tomatoes
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp fresh lime juice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Preheat your oven to 425°F. Husk and clean 3 ears of fresh corn, then place them on a baking sheet and roast for 15 minutes, turning once halfway, until the kernels are slightly charred. Allow to cool, then cut the kernels off the cob and set aside.
2. Step 2: In a medium bowl, combine the roasted corn kernels with 1 cup halved cherry tomatoes, 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice. Season with salt and black pepper to taste, then gently toss to combine and let the flavors meld while preparing the fish.
3. Step 3: Pat dry 4 catfish fillets (6 oz each) with paper towels. Rub each fillet evenly with 2 tbsp Cajun seasoning on both sides.
4. Step 4: Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and cook for 4 minutes on the first side without moving, until a golden crust forms.
5. Step 5: Carefully flip the fillets and cook for an additional 3-4 minutes until the fish flakes easily with a fork and is opaque throughout.
6. Step 6: Plate each catfish fillet and spoon the roasted sweet corn salsa over or alongside. Serve immediately for a flavorful regional-inspired seafood dish.