Pan-Seared Catfish with Cajun Butter and Roasted Red Pepper Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 rich Cajun butter, served alongside a smooth roasted red pepper sauce. 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 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.

Prep: 10 min Cook: 15 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 pieces (5 oz each) catfish fillets
1 tbsp Cajun seasoning
4 tbsp unsalted butter
2 tbsp olive oil
1 cup roasted red peppers, drained
2, minced garlic cloves
1/4 cup heavy cream
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (5 oz each) and season both sides evenly with 1 tbsp Cajun seasoning and 1 tsp salt.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until golden and cooked through, then transfer to a warm plate.
Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the same skillet. Stir in 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1 cup drained roasted red peppers, 1/4 cup heavy cream, and 1 tbsp lemon juice to the skillet. Use an immersion blender or transfer to a blender and puree until smooth and creamy.
Step 5: Pour the roasted red pepper sauce onto plates and place the catfish fillets on top. Spoon the garlic butter from the pan over the fish and garnish with 2 tbsp chopped fresh parsley before serving.