Smoky Cast Iron Blackened Catfish with Creamy Collard Greens

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Pan-seared catfish fillets coated in smoky Cajun spices paired with slow-cooked creamy collard greens for a soulful Southern dinner. This Southern United States-inspired seafood recipe, ready in about 55 minutes, pairs catfish fillets, cajun seasoning, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 lb, washed and chopped collard greens
• 4 slices, chopped bacon
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp apple cider vinegar
• to taste salt
• to taste black pepper

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 4 catfish fillets dry and season evenly with 2 tbsp cajun seasoning and 1 tsp smoked paprika on both sides.
2. Step 2: Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering, then add the catfish fillets. Cook for 4 minutes on each side until the crust is blackened and fish flakes easily.
3. Step 3: In a separate large pot, cook 4 chopped bacon slices over medium heat until crisp, about 5 minutes, then remove bacon and reserve the fat.
4. Step 4: Add 1 diced yellow onion and 3 minced garlic cloves to the bacon fat and sauté over medium heat for 4 minutes until translucent and fragrant.
5. Step 5: Add 1 lb chopped collard greens to the pot along with 1 cup chicken broth and cover. Simmer on low heat for 25 minutes until the greens are tender.
6. Step 6: Stir in 1/2 cup heavy cream, 1 tbsp apple cider vinegar, and the reserved bacon pieces. Season with salt and black pepper to taste and cook uncovered for 5 more minutes until creamy and well combined.
7. Step 7: Serve the blackened catfish fillets atop a bed of creamy collard greens, spooning extra sauce over the top.