Creole Catfish With Vidalia-Olive Relish

• 2 teaspoons olive oil, divided
• 1 cup chopped Vidalia or other sweet onion
• 1/3 cup chopped red bell pepper
• 2 tablespoons chopped pitted green olives
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons water
• 1 tablespoon dried thyme, divided
• 1 tablespoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) farm-raised catfish fillets
• Cooking spray

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes. Spoon onion into a bowl. Add bell pepper, olives, water, and 1 teaspoon thyme; stir well. Cover and refrigerate at least 2 hours.
2. Prepare grill.
3. 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. 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.

olive oil, vidalia, red bell pepper, green olives, olives, water, thyme, paprika, salt, garlic, ground red pepper, cooking spray

Taken from www.myrecipes.com/recipe/creole-catfish-with-vidalia-olive-relish (may not work)