Smoky Grilled Cajun Blackened Catfish with Corn Salsa
Blackened catfish fillets seasoned with a smoky Cajun spice blend, grilled to perfection and topped with a fresh, vibrant corn salsa. This american-inspired seafood ready in about 30 minutes blends (6 oz each) catfish fillets, olive oil, paprika 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 320 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.
Ingredients
- 4 pieces (6 oz each) catfish fillets
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup (about 2 ears) fresh corn kernels
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
Instructions
- Step 1: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the Cajun spice blend.
- Step 2: Rub 4 catfish fillets evenly with 2 tbsp olive oil, then coat both sides generously with the prepared Cajun spice blend.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Place the seasoned catfish fillets on the grill and cook for 4-5 minutes per side, until the fish is opaque, flakes easily with a fork, and has a smoky char.
- Step 4: Meanwhile, prepare the corn salsa by combining 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl. Mix well and season with a pinch of salt to taste.
- Step 5: Serve the blackened catfish topped with a generous spoonful of the fresh corn salsa for a balance of smoky and bright flavors.
Frequently asked questions
How long does Smoky Grilled Cajun Blackened Catfish with Corn Salsa take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Smoky Grilled Cajun Blackened Catfish with Corn Salsa?
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 Smoky Grilled Cajun Blackened Catfish with Corn Salsa?
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 Smoky Grilled Cajun Blackened Catfish with Corn Salsa 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 Smoky Grilled Cajun Blackened Catfish with Corn Salsa?
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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