Pan-Seared Cajun Catfish with Roasted Pepper & Corn Salsa
This quick and flavorful dish features Cajun-spiced catfish fillets sautéed to perfection, paired with a vibrant roasted pepper and corn salsa. Ready in under 20 minutes, it's a healthy, gluten-free meal ideal for busy weeknights.
- 4 4-6 oz fillets catfish fillets
- 2 tbsp Cajun seasoning (gluten-free)
- 2 tbsp olive oil
- 1 medium roasted red bell pepper, diced
- 1 cup corn kernels (fresh or thawed from frozen)
- 0.25 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 whole lime, juiced
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Pat the catfish fillets dry and season both sides with Cajun seasoning and a pinch of salt.
⏱️ 1 minuteHeat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the catfish and sauté for 3-4 minutes per side until golden and cooked through.
⏱️ 8 minutes 🌡️ medium-highWhile the fish cooks, combine roasted red pepper, corn, red onion, cilantro, lime juice, remaining olive oil, salt, and black pepper in a bowl to make the salsa.
⏱️ 3 minutesServe the sautéed catfish fillets topped with roasted pepper and corn salsa.
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Nutrition Information
Per serving. Values are approximate and may vary.
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