Pan-Seared Catfish with Cajun Remoulade and Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender pan-seared catfish fillets served with a creamy Cajun remoulade sauce and slow-cooked collard greens for a rich Southern-inspired plate. This southern united states-inspired seafood ready in about 60 minutes pairs (5 oz each) 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 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 pieces (5 oz each) catfish fillets
• 1 1/2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1 lb, washed and chopped collard greens
• 3 slices, chopped bacon
• 1/2 medium, diced yellow onion
• 1 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp garlic powder, and 1 tsp paprika. Whisk until smooth and refrigerate the Cajun remoulade sauce.
2. Step 2: Heat a large skillet over medium heat and add 3 chopped bacon slices. Cook for 4-5 minutes until crispy, then add 1/2 diced yellow onion and sauté for 3 minutes until soft.
3. Step 3: Add 1 lb chopped collard greens to the skillet along with 1 cup chicken broth, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and simmer on low for 25-30 minutes until greens are tender.
4. Step 4: Meanwhile, pat dry 4 catfish fillets and season both sides with 1 1/2 tbsp Cajun seasoning and 1/2 tsp salt.
5. Step 5: In another skillet, heat 3 tbsp olive oil over medium-high heat. Add catfish fillets and cook for 4-5 minutes per side until golden brown and flaky.
6. Step 6: Serve catfish fillets topped with 2 tbsp Cajun remoulade sauce each alongside a generous portion of collard greens for a soulful Southern meal.