Pan-Seared Catfish with Corn and Tomato Succotash
Fresh Nebraska-caught catfish fillets pan-seared and served atop a vibrant succotash of sweet corn, cherry tomatoes, and bell peppers. This american-inspired seafood ready in about 30 minutes pairs fillets, 5 oz each catfish fillets, olive oil, fresh corn kernels 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 fillets, 5 oz each catfish fillets
- 3 tbsp olive oil
- 1 cup fresh corn kernels
- 1 cup, halved cherry tomatoes
- 1 medium, diced red bell pepper
- 1/2 medium, diced yellow onion
- 2 cloves, minced garlic cloves
- 1/4 cup, chopped fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Season 4 catfish fillets (5 oz each) with 1 teaspoon salt and 1/2 teaspoon black pepper. Place fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
- Step 2: Flip the fillets and cook for an additional 3 minutes until cooked through and opaque. Remove the catfish from the skillet and keep warm.
- Step 3: In the same skillet, add 1 tablespoon olive oil and sauté 1/2 diced yellow onion and 2 minced garlic cloves over medium heat for 2-3 minutes until softened and fragrant.
- Step 4: Add 1 cup fresh corn kernels, 1 cup halved cherry tomatoes, and 1 diced red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are tender and the tomatoes start to release juices.
- Step 5: Stir in 1/4 cup chopped fresh basil and adjust seasoning with salt and pepper to taste. Serve the catfish fillets atop the warm succotash with lemon wedges on the side.
Frequently asked questions
How long does Pan-Seared Catfish with Corn and Tomato Succotash take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Catfish with Corn and Tomato Succotash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Catfish with Corn and Tomato Succotash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Catfish with Corn and Tomato Succotash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Catfish with Corn and Tomato Succotash?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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