Creole Catfish with Vidalia-Olive Relish |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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.
|
|