Yield
4 servings (serving size: 1 fillet and 3 tablespoons salsa)

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.

How to Make It

Step 1

Heat a nonstick grill pan over medium-high heat until hot and a drop of water sizzles when dropped on the grill pan.

Step 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.

Step 3

While fish cooks, combine olives and next 3 ingredients in a small bowl. Serve salsa over fish.

Step 4

carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook

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