Seared Cajun-Spiced Catfish with Roasted Poblano Pepper 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 seasoned with Cajun spices served alongside a smoky roasted poblano pepper sauce for a flavorful seafood dinner. This Southern American-inspired seafood recipe, ready in about 40 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 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: 20 min Cook: 20 min Serves 4 Southern American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Place 2 large poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are blackened and blistered. Remove and place in a covered bowl for 10 minutes to steam.
  2. Step 2: Peel the skins off the roasted poblano peppers, remove seeds, and chop finely. In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1/2 chopped yellow onion, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Add the chopped poblano peppers, 1/2 cup heavy cream, 1 tbsp fresh lime juice, 1 tsp kosher salt, and 1/2 tsp black pepper to the skillet. Simmer for 5 minutes until the sauce thickens slightly, then remove from heat and keep warm.
  4. Step 4: Pat dry 4 catfish fillets and evenly coat both sides with 2 tbsp Cajun seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the fillets and sear for 4 minutes on each side until cooked through and edges are crisp.
  5. Step 5: Plate the catfish fillets and spoon the roasted poblano pepper sauce generously over the top before serving.

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