Cajun Catfish with Sweet Onion Relish Recipe

Ingredients
<br>- 4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)
<br>- 2 teaspoons olive oil, divided
<br>- 1 cup chopped sweet onion (i.e. Vidalia)
<br>- 1 cup chopped, seeded Roma tomatoes
<br>- 3 tablespoons pitted and chopped calamata (Greek) olives
<br>- 2 tablespoons water
<br>- 1 tablespoon dried thyme leaves, divided
<br>- 1 tablespoon paprika
<br>- 1/2 teaspoon garlic salt
<br>- 1/8 teaspoon ground red pepper (cayenne), or more to taste
<br><p></p>Directions
<br>step 1: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Spoon onion into a bowl. Add tomatoes, olives, water, and 1 teaspoon thyme leaves. Cover and refrigerate at least 2 hours.
<br>step 2: Prepare grill. Combine 1 teaspoon olive oil, remaining 2 teaspoons thyme, paprika, garlic salt, and red pepper. Rub mixture over both sides of catfish fillets. Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side, or until fish flakes easily when tested with a fork. Serve with relish.
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Ingredients
- 4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)
- 2 teaspoons olive oil, divided
- 1 cup chopped sweet onion (i.e. Vidalia)
- 1 cup chopped, seeded Roma tomatoes
- 3 tablespoons pitted and chopped calamata (Greek) olives
- 2 tablespoons water
- 1 tablespoon dried thyme leaves, divided
- 1 tablespoon paprika
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground red pepper (cayenne), or more to taste

Directions
step 1: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Spoon onion into a bowl. Add tomatoes, olives, water, and 1 teaspoon thyme leaves. Cover and refrigerate at least 2 hours.
step 2: Prepare grill. Combine 1 teaspoon olive oil, remaining 2 teaspoons thyme, paprika, garlic salt, and red pepper. Rub mixture over both sides of catfish fillets. Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side, or until fish flakes easily when tested with a fork. Serve with relish.

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