Pan-Seared Catfish with Jalapeño Corn Relish

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Southern-inspired pan-seared catfish served with a fresh, tangy jalapeño corn relish that brings a spicy-sweet contrast. This american-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Pan-Seared Catfish with Jalapeño 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 Jalapeño 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Jalapeño 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 Jalapeño 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 Jalapeño 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.

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