Pan-Seared Catfish with Cajun-Spiced Corn and Black Bean Succotash

By AislePrompt Editorial · ·

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.

A Southern-inspired pan-seared catfish paired with a vibrant succotash of Cajun-spiced corn and black beans, blending smoky and earthy flavors. This American Southern-inspired seafood recipe, ready in about 30 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 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.

Prep: 10 min Cook: 20 min Serves 4 American Southern cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 2 tsp cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets 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 1/2 medium diced yellow onion and 2 minced garlic cloves for 2 minutes until fragrant and translucent.
  4. Step 4: Add 1 cup fresh corn kernels, 1 cup drained black beans, and 1 medium diced red bell pepper to the skillet; cook for 5 minutes, stirring occasionally.
  5. Step 5: Stir in 1 tsp fresh thyme leaves and 1 tbsp lime juice, seasoning with salt and pepper to taste; cook another 2 minutes until heated through.
  6. Step 6: Serve the catfish fillets over the warm corn and black bean succotash.

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