Grilled Catfish with Olive Tomato Relish

• Nonstick cooking spray
• Two 6-ounce U.S. farm-raised catfish fillets
• Salt and freshly ground pepper
• 1 1/2 cups chopped kalamata olives
• 1/2 cup chopped oil-packed sun-dried tomatoes, drained
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons lemon zest
• 2 tablespoons crumbled feta

1. Heat a grill to medium-high and spray with cooking spray.
2. (If you don't have a grill, you can use the broiler.)
3. Sprinkle the fish with salt and pepper.
4. In a medium bowl, combine the olives, tomatoes, olive oil, parsley and lemon zest.
5. Grill the fish until it flakes easily when tested with a fork, about 4 minutes per side.
6. Divide the fish between the plates, top with the olive relish and sprinkle with the feta.

nonstick cooking spray, salt, olives, chopped oil, extravirgin olive oil, parsley, lemon zest, feta

Taken from www.foodnetwork.com/recipes/paula-deen/grilled-catfish-with-olive-tomato-relish-recipe.html (may not work)