Grilled Catfish with Olive Tomato Relish Recipe by Paula Deen

Level: Easy


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  • 2 (6 oz) catfish fillets, U.S. farm-raised
  • salt
  • black pepper, freshly ground
  • 1 1/2 cups kalamata olives, chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons feta cheese, crumbled


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.

Grilled Catfish with Olive Tomato Relish


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