Serves 4

4 U.S. Farm-Raised Catfish fillets, 4- to 6-oz (110g to 180g) each

2 tsp (10 mL) olive oil, divided

1 cup (250 mL) sweet onion, chopped

1 cup (250 mL) Roma (plum) tomatoes, chopped and seeded

3 tbsp (45 mL) calamata (Greek) olives, pitted and chopped

2 tbsp (30 mL) water

3 tsp (15 mL) dried thyme leaves, divided

1 tbsp (15 mL) paprika

1/2 tsp (2 mL) garlic salt

1/8 tsp (0.5 mL) ground cayenne pepper , or more to taste

To Prepare Relish

Heat 1 tsp (5 mL) olive oil in a large nonstick skillet over medium-high heat. Add onion and saut� 5 minutes. Spoon onion into a bowl and add tomatoes, olives, water, and 1 tsp (5 mL) thyme leaves. Cover and refrigerate at least 2 hours.

To Prepare Catfish

Preheat grill. Combine 1 tsp (5 mL) olive oil, remaining 2 tsp (10 mL) 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.