Catfish with Salsa and Olives
- Total Time
Green olives contribute an earthy, almost smoky, salty flavor to dishes. Brighten up a simple tomato sauce by adding a small amount of finely chopped olives for some depth of flavor or add chopped olives to a favorite salad for some interest.
all-purpose flour2 Tbsp
table salt¼ tsp
black pepper¼ tsp
uncooked wild channel catfish fillet(s)24 oz, 4 (6-ounce) skinless fillets
olive oil1 Tbsp
fat free salsa1 ¼ cup(s), mild
olive(s)30 gm, (1/4 cup), pitted, green variety, finely chopped
fresh parsley2 Tbsp, chopped flat-leaf, or cilantro
- Stir together flour, salt, and pepper on sheet of wax paper. Coat catfish fillets, one at a time, with flour mixture, pressing so it adheres and shaking off any excess.
- Heat oil in large heavy nonstick skillet over medium-high heat. Add catfish, in batches if needed, and cook until golden, about 6 minutes per side. Add salsa and olives. Reduce heat and simmer, occasionally spooning salsa mixture over fish, until just opaque throughout, about 5 minutes longer. Sprinkle with parsley
- Per serving: 1 catfish fillet and 3 tablespoons salsa mixture