Pan-Seared Catfish with Cajun Spice and Creole Tomato Sauce
A Southern-inspired dish featuring crispy pan-seared catfish fillets seasoned with Cajun spices, served atop a bright Creole tomato sauce. This creole-inspired seafood ready in about 40 minutes blends fillets (6 oz each) catfish fillets, Cajun seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 fillets (6 oz each) catfish fillets
- 2 tbsp Cajun seasoning
- 3 tbsp olive oil
- 1 medium, diced (about 1 cup) yellow onion
- 1 medium, diced (about 1 cup) green bell pepper
- 2, diced (about 1/2 cup) celery stalks
- 3, minced garlic cloves
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 tsp dried thyme
- to taste salt
- to taste black pepper
- 2 tbsp, chopped, for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the fillets and sear for 4 minutes per side until golden brown and cooked through; remove fillets and keep warm.
- Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks for 5 minutes until softened.
- Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1/2 cup chicken broth, and 1 tsp dried thyme; simmer for 10 minutes until the sauce thickens slightly.
- Step 6: Season the sauce with salt and black pepper to taste.
- Step 7: Serve the catfish fillets over a bed of the Creole tomato sauce and garnish with 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun Spice and Creole Tomato Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Catfish with Cajun Spice and Creole Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Catfish with Cajun Spice and Creole Tomato Sauce?
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 Creole Tomato Sauce 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 Creole Tomato Sauce?
Creole 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.
