Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Elizabeth Taliaferro
Recipe by Cooking Light May 2000

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Prepare grill.

  • 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.

Nutrition Facts

211 calories; calories from fat 39%; fat 9.2g; saturated fat 1.8g; mono fat 4.4g; poly fat 1.8g; protein 25.2g; carbohydrates 6.6g; fiber 1.8g; cholesterol 77mg; iron 3.5mg; sodium 308mg; calcium 93mg.
Advertisement
Advertisement