Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes blends fillets (6 oz each) catfish fillets, cajun seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

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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Frequently asked questions

How long does Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Cajun-Spiced Catfish with Roasted Poblano Pepper Sauce?

Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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