Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens

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

A flavorful southern-inspired seafood dish featuring crisp pan-seared catfish fillets topped with a spiced Cajun butter and served alongside garlicky sautéed collard greens. This Southern-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs catfish fillets, olive oil, 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 rice, quinoa, or a quick salad. 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 pieces, about 6 oz each catfish fillets
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tsp Cajun seasoning
• 4 cloves, minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 lb, stems removed and leaves chopped collard greens
• 1/4 tsp red pepper flakes
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 2 tsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes per side until the edges are golden brown and the fish flakes easily.
3. Step 3: Remove catfish from skillet and keep warm. In the same skillet, melt 4 tbsp unsalted butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then stir in 2 tbsp fresh lemon juice and swirl to combine. Pour the Cajun butter sauce over the catfish.
4. Step 4: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant. Add 1 lb chopped collard greens, 1/2 tsp salt, and sauté for 6-8 minutes until tender but still bright green.
5. Step 5: Serve the catfish topped with Cajun butter alongside the sautéed collard greens.