Grilled Fish with Olive Sauce Time: 30 minutes
Fish suitable for grilling - tuna, swordfish, halibut, snapper, 2 6 oz steaks or filet (200 gr each) Note: If you get sushi-grade tuna or swordfish you will definitely want them seared but rare to
medium-rare in the center.
1 tbs olive oil
1 tsp Herbes de Provence
Brush fish lightly with olive oil and sprinkle with herbs. Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets. Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish. Walleye or snapper will become opaque when done. Good tuna or swordfish you just want to brown the outside quickly. When done, put on a small platter, spoon some Olive Sauce on and serve, remaining sauce on the side.
Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
Olive Sauce Time: 10 minutes
2 shallots
2 cloves garlic
1 tsp Herbes de Provence
1 tsp fennel seeds
3 tbs chopped Kalamata olives
3 tbs chopped green olives
1 tbs olive oil
1 tbs lemon juice
1/3 cup white wine 4 tbs - 1/4 cup
Mince shallots and garlic. Heat oil in nonstick skillet. Add shallot and garlic and sauté until tender, about 5 minutes. Add fennel seeds and herbs and sauté 1 minute longer. Add olives, lemon and wine. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat, put into a small serving bowl. Cover to keep warm until ready to use.
Cooking for Two? Or more?
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