Grilled Catfish with Olive Tomato Relish (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
nonstick cooking spray |
two 6-ounce u.s. farm-raised catfish fillets |
salt and freshly ground pepper |
1 1/2 cups chopped kalamata olives |
1/2 cup chopped oil-packed sun-dried tomatoes, drained |
3 tablespoons extra-virgin olive oil |
1 tablespoon chopped fresh parsley |
1 1/2 teaspoons lemon zest |
2 tablespoons crumbled feta |
Directions:
1. Heat a grill to medium-high and spray with cooking spray. (If you don't have a grill, you can use the broiler.)
2. Sprinkle the fish with salt and pepper.
3. In a medium bowl, combine the olives, tomatoes, olive oil, parsley and lemon zest.
4. Grill the fish until it flakes easily when tested with a fork, about 4 minutes per side. Divide the fish between the plates, top with the olive relish and sprinkle with the feta.
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