Creole Catfish with Vidalia-Olive Relish

Ingredients

• 1 tablespoon thyme leaves dried divided
• 24 ounce farm-raised catfish fillets 
• 0.3 teaspoon garlic powder 
• 2 tablespoons olives green pitted chopped
• 0.1 teaspoon ground pepper red
• 2 tablespoons kalamata olives pitted chopped
• 2 teaspoons olive oil divided
• 1 tablespoon paprika 
• 0.3 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 1 cup vidalia sweet chopped
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• grill

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 5 minutes. Spoon onion into a bowl.
3. Add bell pepper, olives, water, and 1 teaspoon thyme; stir well. Cover and refrigerate at least 2 hours.
4. Prepare grill.
5. Combine 1 teaspoon olive oil, 2 teaspoons dried thyme, paprika, salt, garlic powder, and ground red pepper. Rub paprika mixture over both sides of fillets.
6. 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.
7. Serve with relish.