Pan-Seared Catfish with Jalapeño Corn Relish

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 developed and reviewed.

A Southern-inspired pan-seared catfish served with a fresh, tangy jalapeño corn relish that brings a spicy-sweet contrast. This American-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, salt, black pepper 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: 15 min Cook: 10 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
3 tbsp vegetable oil
1 cup (fresh or frozen) corn kernels
1 small, finely diced jalapeño pepper
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tsp honey

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Set aside.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets skin-side down and sear for 4 minutes until golden and crisp, then flip and cook another 3 minutes until cooked through and opaque.
Step 3: While the fish cooks, combine 1 cup corn kernels, 1 small finely diced jalapeño pepper, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a bowl. Mix gently until well blended.
Step 4: Remove the catfish from the skillet and let rest for 2 minutes. Serve each fillet topped with 1/4 of the jalapeño corn relish to add a fresh, spicy-sweet crunch.