Pan-Seared Catfish with Cajun Spice and Tomato Relish

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Tender catfish fillets pan-seared with bold Cajun seasoning, topped with a fresh tomato and bell pepper relish for a Southern-inspired seafood dish. This Southern United States-inspired seafood recipe, ready in about 22 minutes, pairs 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 290 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: 10 min Cook: 12 min Serves 4 Southern United States cuisine 290 cal/serving

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Ingredients

4 fillets (about 6 oz each) catfish fillets
3 tbsp olive oil
2 tbsp cajun seasoning
1 cup cherry tomatoes, quartered
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets and rub each evenly with 2 tbsp Cajun seasoning, pressing gently to adhere.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets and cook for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F.
Step 3: While fish cooks, combine 1 cup quartered cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper in a small bowl. Mix gently.
Step 4: Remove catfish from skillet and plate. Spoon the fresh tomato and bell pepper relish evenly over each fillet and serve immediately.