Pan-Seared Catfish with Cajun-Spiced Corn Relish

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Tender pan-seared catfish fillets paired with a vibrant, spicy corn and bell pepper relish that brings a southern flair to your plate. 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 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1 cup fresh corn kernels
1 medium, diced red bell pepper
1 medium, diced green bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1 tbsp fresh lime juice
to taste salt
to taste black pepper

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Instructions

Step 1: Pat dry 4 catfish fillets and rub 2 tbsp Cajun seasoning evenly over both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the seasoned catfish fillets in the skillet and cook for 4-5 minutes on each side until the exterior is golden brown and the fish flakes easily with a fork. Remove and keep warm.
Step 3: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup fresh corn kernels, 1 diced red bell pepper, 1 diced green bell pepper, and 1/4 cup finely chopped red onion. Sauté for 5-6 minutes until vegetables are tender and slightly caramelized.
Step 4: Remove from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp fresh lime juice. Season with salt and black pepper to taste.
Step 5: Serve the pan-seared catfish topped with the warm Cajun-spiced corn relish.