Sautéed Cajun-Spiced Catfish with Corn and Okra Ragout

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared catfish fillets seasoned with a bold Cajun spice blend, served atop a warm ragout of fresh corn and tender okra. This Southern American-inspired seafood recipe, ready in about 35 minutes, pairs catfish fillets, Cajun seasoning, olive oil 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.

Prep: 15 min Cook: 20 min Serves 4 Southern American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) catfish fillets
2 tbsp Cajun seasoning
3 tbsp olive oil
1 cup fresh corn kernels
1 cup okra, sliced into 1/2-inch rounds
1/2 cup yellow onion, diced
3 garlic cloves, minced
1/2 cup chicken broth
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Pat dry 4 catfish fillets (6 oz each) and evenly coat both sides with 2 tbsp Cajun seasoning. Set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned catfish fillets and cook 4-5 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
Step 3: In the same skillet, add 1 tbsp olive oil, 1/2 cup diced yellow onion, and 3 minced garlic cloves, sauté over medium heat for 3 minutes until fragrant and translucent.
Step 4: Add 1 cup fresh corn kernels and 1 cup sliced okra (1/2-inch rounds) to the skillet, stirring to combine. Cook for 5 minutes until vegetables soften.
Step 5: Pour in 1/2 cup chicken broth and 1 tbsp lemon juice, stirring and simmering for 4 minutes until the ragout thickens slightly.
Step 6: Season ragout with 1 tsp salt and 1/2 tsp black pepper, then remove from heat.
Step 7: Serve catfish fillets on plates topped with the warm corn and okra ragout, garnished with 2 tbsp chopped fresh parsley.