Grilled Catfish with Olive Tomato Relish | Paula Deen

Ingredients

• 2 (6 oz) U.S. farm-raised catfish fillets
• salt
• freshly ground Black pepper
• 1 1/2 cups chopped kalamata olives
• 1/2 cup oil-packed sun-dried tomatoes, drained, chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons lemon zest
• 2 tablespoons crumbled feta cheese