Pan-Seared Catfish with Cajun Spice and Collard Greens
Tender catfish fillets seasoned with Cajun spices and pan-seared to perfection, served alongside sautéed collard greens with garlic and smoked paprika. This southern us-inspired seafood ready in about 30 minutes pairs (6 oz each) catfish fillets, olive oil, Cajun seasoning 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 (6 oz each) catfish fillets
- 3 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 lb, stems removed and leaves chopped collard greens
- 3 cloves, minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 wedges lemon wedges
Instructions
- Step 1: Pat dry 4 catfish fillets and evenly rub 2 tbsp Cajun seasoning all over each fillet.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the catfish fillets skin-side down; cook for 4 minutes until golden and crisp, then flip and cook for 3 more minutes until cooked through and flaky.
- Step 3: While the fish cooks, heat 1 tbsp olive oil in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 4: Add 1 lb chopped collard greens, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the garlic; stir and cook for 5-7 minutes until the greens are tender but still vibrant.
- Step 5: Serve the catfish fillets atop the sautéed collard greens with 4 lemon wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun Spice and Collard Greens take to make?
Total time is about 30 minutes (15 min prep + 15 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 Spice and 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 (6 oz each) catfish fillets from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Cajun Spice and 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 Spice and 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.
What goes well with Pan-Seared Catfish with Cajun Spice and Collard Greens?
Southern US seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
