Pan-Seared Catfish with Cajun Butter and Corn Salad

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Delicate catfish fillets pan-seared and topped with a spicy Cajun butter, served alongside a fresh corn and tomato salad. This Southern American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cajun seasoning, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp cajun seasoning
4 tbsp unsalted butter
2 tbsp olive oil
1 1/2 cups fresh corn kernels
1 cup cherry tomatoes, quartered
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets and evenly season both sides with 2 tbsp Cajun seasoning.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and cook for 4 minutes per side until golden with crispy edges and an internal temperature of 145°F. Remove from skillet and keep warm.
Step 3: In the same skillet, melt 4 tbsp unsalted butter over medium heat. Stir and cook for 1 minute until butter foams and starts to brown slightly, then remove from heat.
Step 4: In a bowl, combine 1 1/2 cups fresh corn kernels, 1 cup quartered cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, 1 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss gently.
Step 5: Plate catfish fillets and drizzle with the warm Cajun butter. Serve alongside the fresh corn salad.