Grilled Halibut with Olive Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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We prefer the briny flavor of kalamata olives in this salsa, but you can also use a 2.25-ounce can of chopped ripe olives. Ingredients:
4 (6-ounce) skinless halibut fillets |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
olive oil-flavored cooking spray |
1/2 cup chopped ripe olives |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped drained oil-packed sun-dried tomato halves |
1/2 teaspoon bottled minced garlic |
Directions:
1. Heat a nonstick grill pan over medium-high heat until hot and a drop of water sizzles when dropped on the grill pan.
2. Sprinkle fish evenly with salt and pepper; coat with cooking spray. Grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork.
3. While fish cooks, combine olives and next 3 ingredients in a small bowl. Serve salsa over fish.
4. carbo rating: 1
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