Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens
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 (gluten free) ready in about 35 minutes pairs about 6 oz each 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 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve the catfish topped with Cajun butter alongside the sautéed collard greens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Catfish with Cajun Butter and Sautéed Collard Greens gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
