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Creole Catfish with Vidalia-Olive Relish

Yield 4 servings (serving size: 1 fillet and about 1/3 cup relish)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 211
  • caloriesfromfat 39 %
  • fat 9.2 g
  • satfat 1.8 g
  • monofat 4.4 g
  • polyfat 1.8 g
  • protein 25.2 g
  • carbohydrate 6.6 g
  • fiber 1.8 g
  • cholesterol 77 mg
  • iron 3.5 mg
  • sodium 308 mg
  • calcium 93 mg

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.