Ingredients

The following ingredients have 5 Servings
  • 2 pounds catfish, cut into 4-inch pieces
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 red onion, very thinly sliced
  • 1 red bell pepper, very thinly sliced
  • 3/4 cup enoki mushrooms, trimmed
  • 1/2 cup pitted green olives, sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon capers
  • 1 teaspoon paprika
  • 3/4 cup white wine vinegar, more if needed

Instruction

  • Preheat the broiler.
  • Toss catfish pieces with 2 tablespoons of olive oil and season with salt and pepper.
  • Broil 4 inches from heat, until cooked through, 6 to 8 minutes.
  • Remove from oven and let cool.
  • In a large mixing bowl, combine fish with onion, bell pepper, mushrooms, olives, parsley, capers and paprika.
  • Place in a glass or ceramic casserole or dish and add vinegar and remaining oil to cover fish.
  • If fish is not covered completely, add a little more vinegar.
  • Do not stir.
  • Cover container with plastic and refrigerate at least 6 hours or overnight. Adjust seasoning and serve.