Creole Catfish with Vidalia-Olive Relish

Ingredients

  • 1/8 teaspoon ground red pepper
  • ¼ teaspoon salt
  • 1/3 cup chopped red bell pepper
  • 1 cup chopped Vidalia or other sweet onion
  • 2 teaspoons olive oil, divided
  • 2 tablespoons water
  • 1 tablespoon paprika
  • + 6 more ingredients
    • ¼ teaspoon garlic powder
    • Cooking spray
    • 2 tablespoons chopped pitted green olives
    • 4 (6-ounce) farm-raised catfish fillets
    • 2 tablespoons chopped pitted kalamata olives
    • 1 tablespoon dried thyme, divided

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. Prepare grill. Combine 1 teaspoon olive oil, 2 teaspoons dried thyme...

View full recipe at My Recipes

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