Seared Cajun-Spiced Catfish with Roasted Corn and Black Bean Salad

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 developed and reviewed.

A bold sear on catfish fillets coated with Cajun spices paired with a vibrant roasted corn and black bean salad to balance smoky and fresh flavors. This Southern American-inspired seafood recipe (gluten free), 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 rice, quinoa, or a quick salad. 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

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup fresh corn kernels with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until slightly charred and fragrant.
  2. Step 2: While the corn roasts, pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add catfish fillets and sear for 4-5 minutes per side until the edges are crispy and fish flakes easily with a fork.
  4. Step 4: In a mixing bowl, combine the roasted corn, 1 cup drained black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro. Season with salt and black pepper to taste and toss gently.
  5. Step 5: Serve the seared catfish atop a bed of the roasted corn and black bean salad while warm.

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