Pan-Seared Catfish with Cajun Butter and Roasted Corn Salsa

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

A Southern-inspired seafood dish featuring tender catfish fillets pan-seared with Cajun spices, topped with a vibrant roasted corn salsa and a rich, buttery sauce. This Southern-inspired seafood recipe, 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 350 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, about 6 oz each catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 4 tbsp butter
• 3 cloves, minced garlic cloves
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 cup fresh or frozen corn kernels
• 1/2, diced red bell pepper
• 1/4 cup finely diced red onion
• 1 small, seeded and minced jalapeño
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning, pressing gently to adhere.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add the fillets and cook for 4 minutes per side until the edges are golden and fish flakes easily; transfer to a warm plate.
3. Step 3: In the same skillet, reduce heat to medium, add 4 tbsp butter and 3 minced garlic cloves; sauté for 1 minute until fragrant and butter begins to brown slightly.
4. Step 4: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped cilantro, then spoon the Cajun butter sauce over the cooked catfish fillets.
5. Step 5: Meanwhile, preheat a separate pan over medium-high heat. Add 1 cup corn kernels, 1/2 diced red bell pepper, 1/4 cup diced red onion, and 1 minced jalapeño; sauté for 5 minutes until vegetables are tender and slightly charred.
6. Step 6: Season the roasted corn salsa with salt and black pepper to taste, then serve atop or alongside the catfish for a bright, smoky contrast.