Grilled Halibut with Olive Salsa

Oxmoor House
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.
4 servings (serving size: 1 fillet and 3 tablespoons salsa)


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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


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.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 221
Caloriesfromfat 0.0 %
Fat 6.8 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35.9 g
Carbohydrate 2.5 g
Fiber 1 g
Cholesterol 54 mg
Iron 2.4 mg
Sodium 585 mg
Calcium 105 mg