Grilled fish topped with warm tomato, caper, and olive sauce.
Ingredients
Scale
Measurement units
- 1 ½ lb fish fillets
- 2 cup cherry tomatoes, halved
- 2 tbsp capers
- ½ cup Kalamata olives
- ¼ cup olive oil
- 3 cloves garlic
- ¼ cup fresh basil
Ingredients
Scale
Measurement units
- 1 ½ lb fish fillets
- 2 cup cherry tomatoes, halved
- 2 tbsp capers
- ½ cup Kalamata olives
- ¼ cup olive oil
- 3 cloves garlic
- ¼ cup fresh basil
Instructions
Make the sauce
Heat 2 tbsp olive oil in a skillet. Add 2 minced garlic cloves, cook 30 seconds. Add 2 cups halved cherry tomatoes, 2 tbsp capers, 1/4 cup olives. Cook 5 minutes until tomatoes soften. Add fresh basil.
Ingredients
- fish fillets (4 fillets)
- olive oil (2 tbsp)
- garlic (2 cloves)
Grill the fish
Season fish fillets with salt, pepper, and olive oil. Grill over high heat (400-450°F surface) 3-4 minutes per side until cooked through.
Equipment
- grill
Ingredients
- cherry tomatoes (2 cups)
- olives (½ cup)
- capers (2 tbsp)
Drizzle with oil
Spoon tomato-caper sauce over grilled fish. Drizzle with olive oil.
Ingredients
- fresh basil (¼ cup)
Before you cook
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