Catfish with Salsa and Olives
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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. Serve this boldly flavored dish alongside cooked brown rice for sopping up the tasty sauce.
Ingredients
All-purpose flour
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Uncooked wild channel catfish
24 oz, 4 (6-ounce) skinless fillets
Olive oil
1 Tbsp
Salsa
1⅓ cup(s), mild
Olives
30 gm, (1/4 cup), pitted, green variety, finely chopped
Fresh parsley
2 Tbsp, chopped flat-leaf, or cilantro
Instructions
1
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.
2
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
3
Per serving: 1 catfish fillet and 3 tablespoons salsa mixture
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