Pan-Seared Catfish with Peach-Jalapeño Glaze
Crispy catfish fillets paired with a sweet-spicy glaze made from local stone fruit and fresh chile for a Southern-inspired finish. This american-inspired seafood ready in about 25 minutes pairs Catfish fillets, boneless, skinless, All-purpose flour, Kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 2 (6 oz each) Catfish fillets, boneless, skinless
- 2 tbsp All-purpose flour
- 1/4 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper
- 1 tbsp Olive oil
- 1/2 cup Peaches, fresh, diced
- 1/2 tsp Jalapeño, minced
- 1 tbsp Honey
- 1 tbsp White wine vinegar
- 1 tbsp Water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat catfish fillets dry with paper towels. Season both sides with 2 tbsp all-purpose flour, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add catfish and cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork.
- Step 3: While catfish cooks, combine 1/2 cup diced peaches, 1/2 tsp minced jalapeño, 1 tbsp honey, 1 tbsp white wine vinegar, and 1 tbsp water in a small saucepan. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Remove catfish from skillet, slice if desired, and serve topped with peach-jalapeño glaze spooned over the top.
Frequently asked questions
How long does Pan-Seared Catfish with Peach-Jalapeño Glaze 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 Peach-Jalapeño Glaze?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Catfish with Peach-Jalapeño Glaze?
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 Peach-Jalapeño Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Peach-Jalapeño Glaze?
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.
