Pan-Seared Catfish with Spicy Texan Pepper Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

This dish features tender pan-seared catfish fillets paired with a smoky, spicy pepper sauce inspired by Texas flavors for a bold regional taste. This Southern US-inspired seafood recipe, ready in about 35 minutes, pairs 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 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.

Ingredients

• 4 pieces (6 oz each) catfish fillets
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, diced (1 cup) yellow onion
• 1, seeded and finely chopped jalapeño
• 1/2 cup, chopped roasted red bell peppers
• 2 tbsp tomato paste
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 2 tbsp, chopped fresh cilantro
• 4, for serving lemon wedges

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 (6 oz each). In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly onto both sides of each fillet.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add catfish fillets and sear for 4 minutes per side until golden brown and cooked through. Remove and keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 cup diced yellow onion and 1 finely chopped jalapeño for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 1/2 cup chopped roasted red bell peppers and 2 tbsp tomato paste. Cook for 2 minutes until the tomato paste darkens and coats the vegetables.
5. Step 5: Pour in 1/2 cup chicken broth, 1 tbsp apple cider vinegar, and 1 tsp honey. Simmer the sauce for 5 minutes until slightly thickened and glossy.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Spoon the spicy pepper sauce over the catfish fillets and serve immediately with 4 lemon wedges for squeezing.