Recipe: Creole Catfish with Vidalia-Olive Relish

Ingredients:

Catfish:

4 catfish filets

1 teaspoon olive oil

2 teaspoons dried thyme

1 tablespoon paprika

¼ teaspoon salt

¼ teaspoon garlic

¼ teaspoon ground red pepper

Relish:

1 teaspoon olive oil

1 cup Vidalia or other sweet onion

1/3 cup red bell pepper

2 tablespoons green pitted olives, chopped

2 tablespoons kalamata olives, chopped

1 teaspoon thyme

2 tablespoons water

Lo Note: In addition to salt on the chicken, I used Adobo and Sazon because I just can’t help myself.

Directions:

1. Heat 1 teaspoon of olive oil in a skillet.  Add onion and saute for five minutes.  Combine the onion, bell pepper, olives, water and 1 teaspoon of thyme in a bowl.  Refrigerate for at least an hour.

2. If grilling, prepare grill.  If broiling, preheat broiler.

3. Combine the paprika, salt, garlic, red pepper, olive oil and 2 teaspoons of thyme in a bowl.  Spread mixture evenly on both sides of 4 filets.

4. If grilling, place fish on a grill rack coated with cooking spray; grill 5minutes on each side or until fish flakes easily when tested with a fork.  If broiling place fish on broiler rack covered with aluminum foil. Broil on each side for 4 minutes or until fish flakes easily when tested with a fork.

Serve fish topped with relish.

Recipe inspiration found HERE.

This was my first time making or eating catfish that wasn’t fried to all hell.  It was really tasty and actually kinda refreshing to have it this way.  Who knew catfish could be healthy?

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