Pan-Seared Catfish with Spicy Tomato and Bell Pepper Ragout

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender catfish fillets pan-seared and topped with a vibrant, spicy ragout of fresh tomatoes and bell peppers. This southern-inspired seafood ready in about 35 minutes pairs (6 oz each) Catfish fillets, Kosher salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Southern cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 catfish fillets with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; add catfish fillets and cook for 4 minutes per side until golden brown and cooked through, then transfer to a warm plate.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 small diced yellow onion, 1 medium diced red bell pepper, and 1 medium diced green bell pepper for 5 minutes until softened.
  4. Step 4: Add 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
  5. Step 5: Stir in 14 oz canned diced tomatoes with juices and 2 tbsp chopped fresh basil; simmer for 5 minutes until ragout thickens slightly.
  6. Step 6: Spoon the spicy tomato and bell pepper ragout over the catfish fillets and serve with lemon wedges.

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Frequently asked questions

How long does Pan-Seared Catfish with Spicy Tomato and Bell Pepper Ragout 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 Spicy Tomato and Bell Pepper Ragout?

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 (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Spicy Tomato and Bell Pepper Ragout?

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 Spicy Tomato and Bell Pepper Ragout 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 Spicy Tomato and Bell Pepper Ragout?

Southern 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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