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

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

A Southern-inspired dish featuring tender pan-seared catfish fillets served with a vibrant corn and tomato succotash seasoned with smoky Cajun spices. This 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.

Ingredients

• 4 pieces, about 6 oz each catfish fillets
• 3 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 1/2 cups, fresh or frozen yellow corn kernels
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced red bell pepper
• 2 stalks, sliced green onions
• 2 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 4, for serving lemon wedges

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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. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the catfish fillets and cook for 4 minutes on each side until golden brown and cooked through. Remove from pan and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Once butter melts, add 1 1/2 cups yellow corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 2 sliced green onions. Sauté for 5 minutes until vegetables are tender and tomatoes start to soften.
4. Step 4: Season the succotash with remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 tbsp chopped fresh parsley and mix well.
5. Step 5: Plate the catfish fillets atop a bed of the corn and tomato succotash. Serve immediately with 4 lemon wedges for squeezing over the fish.