Pan-Seared Catfish with Indiana Corn Relish
Tender pan-seared catfish fillets served with a fresh, tangy corn relish inspired by the Indiana region's bounty. This american-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) catfish fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1 small, seeded and minced jalapeño
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 tsp honey
- 1/2 tsp salt
Instructions
- Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Step 2: Place the catfish fillets in the skillet and cook for 4 minutes on each side, until the edges are crispy and the flesh flakes easily with a fork. Remove from heat and keep warm.
- Step 3: In a medium bowl, combine 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 small minced jalapeño (seeded). Stir in 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, 1 tsp honey, and 1/2 tsp salt until well mixed.
- Step 4: Serve each catfish fillet topped with 1/4 of the corn relish, enjoying the contrast of the warm fish and the bright, fresh relish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Catfish with Indiana Corn Relish take to make?
Total time is about 25 minutes (15 min prep + 10 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 Indiana Corn Relish?
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 Indiana Corn Relish?
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 Indiana Corn Relish 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 Indiana Corn Relish?
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.
