Catfish with Salsa and Olives

Total Time
35 min
10 min
20 min
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 flour

2 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

uncooked wild channel catfish fillet(s)

24 oz, 4 (6-ounce) skinless fillets

olive oil

1 Tbsp

fat free salsa

1 cup(s), mild


30 gm, (1/4 cup), pitted, green variety, finely chopped

fresh parsley

2 Tbsp, chopped flat-leaf, or cilantro


  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


Serve this boldly flavored dish alongside cooked brown rice for sopping up the tasty sauce (1/2 cup of brown rice per serving will up the SmartPoints by 4).

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