Pan-Seared Catfish with Smoky Corn and Black Bean Succotash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared catfish fillets served atop a vibrant succotash of smoky grilled corn, black beans, and peppers. This american-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) catfish fillets, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 20 min Serves 4 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a grill pan over medium-high heat and grill 2 ears of corn, turning occasionally, until kernels are lightly charred, about 8 minutes. Cut off kernels to yield 2 cups.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup diced red onion, 1/2 cup diced red bell pepper, and 1/2 cup diced green bell pepper, sauté for 4 minutes until softened.
  3. Step 3: Add 2 cups grilled corn kernels and 1 cup drained black beans to the skillet. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Cook for 3 minutes until heated through. Season with salt and pepper to taste.
  4. Step 4: Pat dry 4 catfish fillets and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
  5. Step 5: Heat 1 tbsp olive oil in a separate large skillet over medium-high heat. Add catfish fillets and cook for 4 minutes on each side until golden and cooked through, flaking easily.
  6. Step 6: Serve catfish fillets atop the smoky corn and black bean succotash immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Catfish with Smoky Corn and Black Bean Succotash take to make?

Total time is about 35 minutes (15 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 Smoky Corn and Black Bean 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 Smoky Corn and Black Bean 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 Smoky Corn and Black Bean 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 Smoky Corn and Black Bean 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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