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.

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

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

  • carbo rating: 1

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

221 calories; calories from fat 0%; fat 6.8g; saturated fat 0.9g; mono fat 0g; poly fat 0g; protein 35.9g; carbohydrates 2.5g; fiber 1g; cholesterol 54mg; iron 2.4mg; sodium 585mg; calcium 105mg.
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