Pan-Seared Catfish with Cajun-Spiced Butter and Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender catfish fillets pan-seared and topped with a flavorful Cajun-spiced butter, served alongside vibrant roasted corn salsa bursting with fresh herbs. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, unsalted butter, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) catfish fillets
• 4 tbsp unsalted butter
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 1/2 cups fresh corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 1/2 cups fresh corn kernels with 1 tbsp olive oil, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 tsp salt, and 1/2 tsp black pepper; spread on a baking sheet and roast for 15 minutes until slightly charred.
2. Step 2: While the corn roasts, pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat; add catfish fillets and cook for 4-5 minutes per side until golden brown and flaky.
4. Step 4: In a small saucepan over low heat, melt 4 tbsp unsalted butter and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro; keep warm.
5. Step 5: Remove roasted corn mixture from oven and toss gently to combine.
6. Step 6: Plate each catfish fillet and spoon 1 tbsp Cajun-spiced butter over the top; serve with a generous scoop of roasted corn salsa on the side.