Pan-Seared Catfish with Cajun Spice and Cornbread Salad

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 developed and reviewed.

This dish features pan-seared catfish fillets seasoned with bold Cajun spices, served atop a fresh cornbread and tomato salad that balances smoky and tangy flavors. This Southern United States-inspired seafood recipe, ready in about 25 minutes, pairs 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 350 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: 15 min Cook: 10 min Serves 4 Southern United States cuisine 350 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
2 cups, cubed cornbread
1 cup, halved cherry tomatoes
1 medium, diced red bell pepper
3 stalks, sliced green onions
1/4 cup chopped cilantro
2 tbsp lime juice
1 tsp honey
to taste salt
to taste black pepper

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Instructions

Step 1: Pat 4 catfish fillets dry and evenly rub both sides with 2 tbsp Cajun seasoning, ensuring full coverage.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned catfish fillets and cook for 4 minutes per side until golden brown and cooked through, with edges crisping slightly.
Step 3: Meanwhile, in a large bowl, combine 2 cups cubed cornbread, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 3 sliced green onions, and 1/4 cup chopped cilantro.
Step 4: Whisk together 2 tbsp lime juice and 1 tsp honey, then season with salt and black pepper to taste. Pour this dressing over the cornbread salad and toss gently to combine.
Step 5: Serve the pan-seared catfish fillets on top of the cornbread salad while warm, garnishing with additional cilantro if desired.