Cajun Catfish with Corn Sauté

cajun catfish with corn sauté

Recipe by Ivy Manning

  • 4Servings


  • 4 catfish fillets (about 6 oz. each)
  • 2 tbsp. olive oil
  • 1 tbsp. Cajun seasoning
  • 3 cloves garlic, chopped
  • 1 bag (about 14 oz.) frozen corn, thawed
  • 1 can (10 oz.) diced tomatoes with green chiles, drained
  • 2 tbsp. sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 lemon, quartered


On foil-lined baking sheet, brush fish with 1 tbsp. oil. Season with salt and pepper; sprinkle with Cajun seasoning. Broil until flaky, about 5 minutes. In large skillet, cook garlic in remaining 1 tbsp. oil over medium until fragrant, about 30 seconds. Add corn, tomatoes and sour cream; simmer 10 minutes. Stir in cilantro; season. Serve fish with corn mixture and lemon wedges.