Grilled White Fish with Black Olive Vinaigrette

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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


  1. Combine all the dressing ingredients and beat well with a fork.
  2. Lightly coat the fillets with olive oil sea salt and pepper.
  3. Grill four minutes on each side.
  4. 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.
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