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

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Golden pan-seared catfish fillets served atop creamy Cajun-spiced grits, finished with a bright tomato and bell pepper relish for contrast. This Southern United States-inspired seafood recipe, ready in about 45 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 420 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 fillets (6 oz each) catfish fillets
• 3 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper ground
• 1 cup cherry tomatoes halved
• 1/2 cup red bell pepper diced
• 1/4 cup red onion minced
• 1 tbsp lemon juice
• 2 tbsp fresh parsley chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, for 20-25 minutes until creamy and thickened. Stir in 1 cup milk and 3 tbsp butter until melted and smooth. Keep warm.
2. Step 2: Meanwhile, toss 4 catfish fillets with 2 tbsp Cajun seasoning, coating evenly.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the catfish fillets and cook for 4-5 minutes per side until golden brown and cooked through, with crispy edges.
4. Step 4: In a small bowl, mix 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup minced red onion, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley. Season with a pinch of salt and pepper.
5. Step 5: To serve, spoon warm Cajun-spiced grits onto plates, top with pan-seared catfish fillets, and finish with a generous spoonful of the fresh tomato relish.