⅓ Kalamata olives chopped and pitted
⅓ extra virgin olive oil
1 ½ tablespoons lemon zest
1 tablespoon lemon juice
1 clove garlic minced
1/8 teaspoon red chili flakes
½ teaspoon sea salt
4 Fish fillets about 6 ounces each
Extra virgin olive oil
Sea salt and black pepper
5 ounces fresh salad greens
- Combine all the dressing ingredients and beat well with a fork.
- Lightly coat the fillets with olive oil sea salt and pepper.
- Grill four minutes on each side.
- Toss some of the vinaigrette with the greens and portion it among four plates. Top the greens with a sautéed fillet and drizzle with the vinaigrette.