Cajun Catfish With Black-Eyed Peas

Name: Cajun Catfish With Black-Eyed Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; kosher salt and black pepper to taste; 2 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips; 1 14.5-ounce can diced tomatoes; 4 6-ounce skinless catfish fillets; 2 teaspoons Cajun seasoning; 1 15.5-ounce can black-eyed peas, rinsed; lemon wedges for serving

Recipe GLPR55362436cefa01

Cajun

Main Course

30 min

498 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant, one-pan Southern dish featuring seasoned catfish fillets served alongside a hearty blend of sautéed collard greens, black-eyed peas, and tomatoes. The fish is rubbed with Cajun spices and pan-seared to perfection, while the vegetables cook together to create a nutritious, flavorful base. Finished with fresh lemon wedges for brightness.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

kosher salt and black pepper to taste

2 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips

1 14.5-ounce can diced tomatoes

4 6-ounce skinless catfish fillets

2 teaspoons Cajun seasoning

1 15.5-ounce can black-eyed peas, rinsed

lemon wedges for serving

Directions

Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened, stirring occasionally. Season lightly with salt and pepper.
Stir in the collard greens strips and cook for 3-4 minutes, stirring frequently, until they begin to wilt. Pour in the diced tomatoes with their liquid and stir well. Reduce heat to medium and let the mixture simmer while you prepare the fish.
Pat the catfish fillets dry with paper towels. Rub both sides of each fillet evenly with Cajun seasoning and season with salt and pepper.
Push the greens and tomato mixture to the sides of the skillet, creating space in the center. Gently lay the seasoned catfish fillets in the center of the skillet and cook for 4-5 minutes on the first side without moving them, until the fish reaches an internal temperature of 145°F.
Carefully flip each fillet and cook for another 3-4 minutes on the second side until the flesh is opaque and the fish reaches 145°F internally.
Gently stir the rinsed black-eyed peas into the greens and tomato mixture around the fish. Cook for 1-2 minutes, stirring gently, until the peas are heated through.
Divide the catfish fillets and vegetable-pea mixture among four plates or bowls. Serve immediately with lemon wedges on the side.

Comments

Grocery List Plus Editorial Staff4.5

This is a strong weeknight fit for Charlotte. Catfish, collards, black-eyed peas, and tomatoes are all available year-round at every major chain—Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger banners carry all of them. The cost per serving runs about $3.50 to $4, driven by fresh catfish fillets at $8–10 a pound; canned black-eyed peas and diced tomatoes keep it honest. The stated 30 minutes is realistic if catfish is thawed; this is genuinely a quick pan-and-skillet dish with no hidden chop work. The only minor snag is that leftovers reheat adequately but lose some texture—catfish firms up and collards can turn mushy—so it is better eaten the same night, which actually fits a family dinner schedule. A Southern staple done right without fuss or a special trip.