Pan-Seared Catfish with Spicy Corn and Black Bean Succotash

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Golden pan-seared catfish fillets paired with a vibrant succotash of corn, black beans, and bell peppers with a touch of heat. This Southern American-inspired seafood recipe, ready in about 30 minutes, pairs catfish fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) catfish fillets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups (fresh or frozen) yellow corn kernels
• 1 cup black beans, drained and rinsed
• 1 medium, diced red bell pepper
• 1 small, seeded and minced jalapeño
• 2, minced garlic cloves
• 2 tbsp lime juice
• 1/4 cup chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 catfish fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the catfish fillets and sear for 4-5 minutes per side until golden brown and cooked through; remove from skillet and keep warm.
4. Step 4: In the same skillet, add 1 tbsp olive oil, 2 minced garlic cloves, 1 minced jalapeño, 1 diced red bell pepper, 1 1/2 cups yellow corn kernels, and 1 cup drained black beans.
5. Step 5: Sauté for 5-6 minutes until the vegetables are tender and fragrant, stirring frequently.
6. Step 6: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro, then adjust seasoning with salt if needed.
7. Step 7: Serve the pan-seared catfish fillets atop generous portions of the spicy corn and black bean succotash.