Ingredients
- 4 U.S. farm-raised catfish fillets
- 2 teaspoons olive oil, divided
- 1 cup chopped sweet onion (i.e. vidalia)
- 1 cup chopped, seeded roma tomatoes
- 3 tablespoons pitted and chopped calamata (Greek) olives
- 2 tablespoons water
- 1 tablespoon dried thyme leaves, divided
- 1 tablespoon paprika
- ½ teaspoon garlic salt
- ⅛ teaspoon ground red pepper (cayenne), or more to taste
Make it step by step
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
- Add onion; sauté 5 minutes.
- Spoon onion into a bowl.
- Add tomatoes, olives, water, and 1 teaspoon thyme leaves.
- Cover and refrigerate at least 2 hours.
- Prepare grill.
- Combine 1 teaspoon olive oil, remaining 2 teaspoons thyme, paprika, garlic salt, and red pepper.
- Rub mixture over both sides of catfish fillets.
- Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side, or until flakes easily when tested with a fork.
- Serve with relish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.