An intriguing blend of spices adds character to these catfish fillets, while the relish--a balance of tangy olives and sweet onions--makes the perfect finishing touch.
2 teaspoons olive oil, divided
1 cup chopped Vidalia or other sweet onion
1/3 cup chopped red bell pepper
2 tablespoons chopped pitted green olives
2 tablespoons chopped pitted kalamata olives
2 tablespoons water
1 tablespoon dried thyme, divided
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
4 (6-ounce) farm-raised catfish fillets
How to Make It
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Spoon onion into a bowl. Add bell pepper, olives, water, and 1 teaspoon thyme; stir well. Cover and refrigerate at least 2 hours.
Combine 1 teaspoon olive oil, 2 teaspoons dried thyme, paprika, salt, garlic powder, and ground red pepper. Rub paprika mixture over both sides of fillets. Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with relish.
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