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.

How to Make It

Step 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.

Step 2

Prepare grill.

Step 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.

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Ratings & Reviews

MNcook55's Review

December 06, 2010
I loved the relish for this dish. The seasonings for the fish were perfect for the relish. I'd feel confident serving this to guests anytime. Served with a corn muffin, it makes a great meal.

Very good

May 24, 2017
We found this delicious, especially the relish. Made as written, with white rice and buttered turnip grrens.