Pan-Seared Catfish with Cajun-Spiced Corn and Tomato Relish

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

This dish features tender pan-seared catfish fillets paired with a vibrant Cajun-spiced corn and tomato relish that brings a balance of sweetness and heat. This Southern-inspired seafood recipe, ready in about 25 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.

Prep: 10 min Cook: 15 min Serves 4 Southern cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each catfish fillets
2 tsp Cajun seasoning
3 tbsp olive oil
1 cup fresh corn kernels
1 cup, halved cherry tomatoes
1/2 cup, finely diced red bell pepper
1/4 cup, finely diced red onion
2 tbsp, chopped fresh parsley
1 tbsp lemon juice
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides evenly with 2 tsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add seasoned catfish fillets and sear for 4 minutes on each side until golden brown and cooked through with internal temperature of 145°F, then remove and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil, 1 cup fresh corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/4 cup diced red onion. Sauté for 5 minutes until the vegetables soften and the corn begins to caramelize.
Step 4: Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley, then season with salt and black pepper to taste. Cook for another minute until fragrant.
Step 5: Serve the catfish fillets topped with the warm Cajun-spiced corn and tomato relish.