Pan-Seared Catfish with Cajun Spice and Tomato Okra Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A flavorful Southern-inspired dish featuring crispy pan-seared catfish seasoned with Cajun spices, served alongside a hearty tomato and okra stew. This Southern-inspired seafood recipe, ready in about 40 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 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
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 2 cups sliced into 1/2-inch pieces okra
• 1 can (14.5 oz) diced tomatoes
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 medium, diced green bell pepper
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and rub both sides evenly with 2 tbsp Cajun seasoning.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the catfish and cook for 4 minutes per side until golden brown and cooked through; remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then sauté 1 diced medium yellow onion, 1 diced green bell pepper, and 3 minced garlic cloves over medium heat for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 2 cups sliced okra and cook for 3 minutes until it starts to tenderize.
5. Step 5: Add 1 can (14.5 oz) diced tomatoes, 1 cup vegetable broth, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until the stew thickens and the okra is tender.
6. Step 6: Serve the catfish fillets atop the tomato okra stew, garnished with lemon wedges for squeezing.