Seared Cajun-Spiced Catfish with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

This dish features pan-seared catfish fillets seasoned with vibrant Cajun spices, paired with a fresh roasted corn salsa bursting with flavors. This Southern US-inspired seafood recipe, ready in about 30 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.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 1 cup fresh corn kernels
• 1/2 cup diced red bell pepper
• 1 small, seeded and finely chopped jalapeño pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup finely diced red onion
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat a cast-iron skillet over medium-high heat. Pat 4 catfish fillets dry and rub evenly with 2 tbsp Cajun seasoning. Add 2 tbsp olive oil to the skillet and sear the fillets skin-side down for 4 minutes until edges are crispy, then flip and cook for another 3 minutes until opaque and flaky.
2. Step 2: While the catfish cooks, place 1 cup fresh corn kernels on a baking sheet and roast under a broiler for 5 minutes or until lightly charred, stirring halfway through.
3. Step 3: In a medium bowl, combine the roasted corn, 1/2 cup diced red bell pepper, 1 small finely chopped jalapeño, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
4. Step 4: Remove catfish from the skillet and drizzle with 1 tbsp olive oil. Serve immediately topped with the roasted corn salsa for a bright, smoky finish.