Grilled White Fish with Black Olive Vinaigrette

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4 Fish fillets about 6 ounces each
Extra virgin olive oil
Sea salt and black pepper
5 ounces fresh salad greens
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



  • 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.
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