Pan-Seared Catfish with Cajun-Spiced Butter and Roasted Corn Salsa
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 ready in about 35 minutes blends (6 oz each) catfish fillets, unsalted butter, Cajun seasoning 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 380 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 (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
Instructions
- 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.
- Step 2: While the corn roasts, pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning.
- 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.
- 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.
- Step 5: Remove roasted corn mixture from oven and toss gently to combine.
- 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.
Frequently asked questions
How long does Pan-Seared Catfish with Cajun-Spiced Butter and Roasted Corn Salsa take to make?
Total time is about 35 minutes (15 min prep + 20 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-Spiced Butter and Roasted Corn Salsa?
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-Spiced Butter and Roasted Corn Salsa?
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-Spiced Butter and Roasted Corn Salsa 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-Spiced Butter and Roasted Corn Salsa?
Southern 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.
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