Pan-Grilled Catfish Fillets
Pan-grilled catfish fillets with sautéed onions and green peppers, seasoned with lemon pepper and Cajun salt, perfect for a flavorful, quick seafood meal.
Ingredients
Instructions
- In a large skillet over medium heat, melt the oleo or butter.
- Add sliced onion and green pepper, and sauté until tender, stirring occasionally.
- Push the vegetables to one side of the skillet.
- Place the catfish fillets in the skillet, one at a time.
- Sprinkle lemon pepper and Cajun seasoning salt over the fillets.
- Top the fillets with the sautéed onion and green pepper.
- Cook until the catfish is done, approximately 30 minutes.
Tips & Substitutions
For best results, use fresh catfish fillets, as they have superior flavor and texture. If you're out of Cajun seasoning, a mix of paprika, garlic powder, and cayenne can be a great substitute. Consider adding a splash of lemon juice for extra brightness. You can also replace the green pepper with bell peppers for a sweeter alternative.
Serving Suggestions
Serve the pan-grilled catfish fillets over a bed of rice or alongside roasted vegetables for a complete meal. A fresh garden salad or coleslaw can complement the dish nicely. This recipe pairs beautifully with Super Salmon Loaf for a delightful seafood spread.
Storage & Reheating
Store any leftover catfish fillets in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over low heat until warmed through, adding a touch of butter to maintain moisture. Avoid the microwave to prevent drying out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Pan-Grilled Catfish Fillets contains roughly 278 calories, with 4g protein, 34g carbohydrates, and 14g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, frozen catfish fillets can be used, but be sure to thaw them completely before cooking. Pat them dry with paper towels to achieve a nice sear and avoid excess moisture in the skillet.
What can I substitute for oleo or butter?
You can use olive oil or a plant-based butter alternative if you're looking for a healthier or dairy-free option. Just keep in mind that the flavor will change slightly, but the dish will still be delicious.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and is opaque throughout. Cooking time may vary slightly depending on the thickness of the fillets, so monitor them closely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).