Pan-Seared Catfish with Cajun Butter and Lemon Rice

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A Southern-inspired dish featuring tender pan-seared catfish fillets topped with a zesty Cajun butter, served alongside fluffy lemon-infused rice. This Southern-inspired seafood recipe, ready in about 35 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 420 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
• 4 tbsp unsalted butter
• 3 cloves, minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 cup long-grain white rice
• 2 cups water
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 2 cups water, 1 tsp salt, and 1 tbsp olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until rice is tender and water absorbed. Remove from heat and fluff with a fork.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning and 1/2 tsp black pepper. Place fillets in skillet and sear for 4-5 minutes per side until golden brown and cooked through, flipping carefully.
3. Step 3: In a small saucepan over low heat, melt 4 tbsp unsalted butter. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Stir in 2 tbsp fresh lemon juice and remove from heat.
4. Step 4: Transfer cooked catfish to plates, drizzle each fillet with the Cajun garlic lemon butter. Serve alongside the lemon rice, garnishing with 2 tbsp chopped fresh parsley for brightness.