This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Failure is not disgrace. It's just a pitch that you missed and you better get ready for the next one. The next one might be the shot heard 'round the world."
-Craig Ferguson, Comic
O.K., salsa is Mexican and likely originated with the Incas (remember that tomatoes were taken back to Europe from the New World). Even so, I came across a recipe for a tomato and olive salsa that I wasn't all that impressed with and elaborated on that. After coming up with this I found that I wasn't the first (no one ever really is).
This is great with almost any fish and is more of a Spring or Summer dish maybe but there are times during the winter when I want these fresh, bright flavors. If you don't have great, fresh summer tomatoes, choose grape or cherry tomatoes. They'll give this a much brighter taste year 'round.
In most markets you will find two parsleys to choose from. The flat-leaf or Italian parsley that is used in this recipe is not as common. It has a stronger, spicier flavor than the ubiquitous curly-leaf variety. Both add a bright, fresh taste to recipes. Flat leaf parsley holds up a little better with prolonged heating and I use it in recipes like this where the herb will be cooked with other ingredients. The flavor of curly parsley is softer, tends to lose its flavor much faster, and I add it near the end of recipes.
Servings = 2 | Serving size =4 ounces fish with salsa
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes good leftovers. The salsa will keep for about 48 hours and goes well with chilled fish.
|1 small||shallot (minced)|
|4 small||black olives (coarsely chopped)|
|1 small||tomato (chopped)|
|1 Tbsp||pine nuts|
|1 Tbsp||fresh oregano|
|1 Tbsp||flat leaf parsley (coarsely chopped)|
|fresh ground black pepper (to taste)|
|5 tsp||extra virgin olive oil (divided)|
|2 tsp||balsamic vinegar|
|2 4 ounce||white fish filets (grouper, cod or halibut)|
Place the shallot, olives, tomatoes, pine nuts, oregano, parsley, capers, salt, pepper, 4 teaspoons of the olive oil and vinegar in a bowl. Fold together. Chill for at least an hour.
Place a large skillet over high heat. Add 1 teaspoon olive oil. When hot add the fish. Sear on one side for about 5 minutes. Turn and cook for another 4 to 6 minutes.
Serve topped with the salsa.
Serving size = 4 ounces fish with salsa
Servings = 4
Amount Per Serving
|Calories 193||Calories from Fat 79|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||3%|
|Vitamin A 14%||Vitamin C 10%|
|Calcium 5%||Iron 10%|
|Vitamin K 24 mcg||Potassium 680 mg|
|Magnesium 40 mg|