50+ Friends Club Cookbook
Fish and Shellfish
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Creole Catfish with Vidalia-Olive Relish
From the Kitchen of: Boomer
Source: Cooking Light - May 2000
| 2 |
Tbsp. |
Olive Oil, divided |
| 1 |
c. |
chopped Vidalia or other sweet Onion |
|
| 1/3 |
c. |
chopped red bell pepper |
| 2 |
Tbsp. |
chopped, pitted green olives |
| 2 |
Tbsp. |
pitted Kalamata Olives |
| 2 |
Tbsp. |
Water |
| 1 |
Tbsp. |
dried Thyme, divided |
| 1 |
Tbsp. |
Paprika |
| 1/4 |
tsp. |
Salt |
| 1/4 |
tsp. |
garlic Powder |
| 1/8 |
tsp. |
ground Red Pepper |
| 4 |
6oz |
Catfish Fillets |
Heat 1 tesspoon oil in a large nonstick skillet over med-high heat. Add
onion, saute 5 minutes. Spoon onion into a bowl. Add bell pepper, olives, water and 1 tsp. thyme; stir well. Cover and
refridgerate for at least 2 hours.
Prepare grill. Combine 1 tsp. olive oil, 2 tsp. dried thyme, paprika, salt, garlic powder and ground red
pepper. Rub paprika mixture over both sides of the 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.
4 servings.