Grilled Halibut with Olive 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.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 6.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35.9g
  • Carbohydrate: 2.5g
  • Fiber: 1g
  • Cholesterol: 54mg
  • Iron: 2.4mg
  • Sodium: 585mg
  • Calcium: 105mg


  • 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. 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. 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. 3. While fish cooks, combine olives and next 3 ingredients in a small bowl. Serve salsa over fish.
  4. carbo rating: 1
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