Friday, January 29, 2010

Fish with Olive Salsa

1 lb fish fillets (whatever kind you like)
salt & pepper to taste

Season the fish with salt and pepper, then bake or broil until the fish is opaque and flakes easily (how long depends on the type and thickness of the fish - use the 10 minutes per inch rule). Serve with olive salsa.

Olive Salsa
Combine ingredients in a medium bowl:
1 cup chopped tomato
1/4 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup chopped, pitted olives (mix of black & green)
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon each salt and pepper
1 tablespoon minced fresh parsley
1/8 teaspoon dried oregano (or 1/4 teaspoon fresh)

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