Grilled Catfish with Olive Tomato Relish

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
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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


Heat a grill to medium-high and spray with cooking spray. (If you don't have a grill, you can use the broiler.) 

Sprinkle the fish with salt and pepper. 

In a medium bowl, combine the olives, tomatoes, olive oil, parsley and lemon zest. 

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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