Seared Cajun-Spiced Catfish with Creole Butter Sauce

By AislePrompt Editorial · ·

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 coated in a bold Cajun spice blend, served with a rich Creole butter sauce for a taste of southern charm. This Southern American-inspired seafood recipe (low carb, gluten free), ready in about 25 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 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 10 min Cook: 15 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 catfish fillets (about 6 oz each) and generously coat each side with 2 tbsp Cajun seasoning, pressing gently to adhere.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove fish and keep warm.
  3. Step 3: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, add 3 minced garlic cloves and 1 small minced shallot. Sauté for 2 minutes until fragrant and translucent.
  4. Step 4: Stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Cook the sauce for 1 minute until it thickens slightly.
  5. Step 5: Spoon the Creole butter sauce over the seared catfish fillets and serve immediately with your choice of sides.

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