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.
Oxmoor House JANUARY 2005
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
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