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Grilled Catfish with Olive Tomato Relish

By Paula Deen


Difficulty: Easy


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


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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