Grilled Sea Bass with Ripe Olive and Caper Salsa

Ingredients

• 8 (6 oz.) sea bass or halibut fish fillets

• 1 (3.8 oz.) can Lindsay® Sliced Ripe Olives, drained

• 1/2 cup seeded, diced plum tomatoes

• 1/2 cup chopped oil-packed sun-dried tomatoes

• 1/4 cup minced red onion

• 1/4 cup chopped fresh basil

• 3 tablespoons drained Lindsay® Capers

• 2 tablespoons chopped fresh parsley

• 2 tablespoons balsamic vinaigrette dressing

• 1 teaspoon minced garlic

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Cooking Directions

1. Heat grill to medium-high heat or heat broiler.

2. In a medium bowl, combine olives, tomatoes, sun dried tomatoes, onion, basil, capers, parsley and dressing. Mix well.

3. Brush both sides of fish fillets with olive oil; season with salt and pepper.

4. Grill on a covered grill or broil until fish is opaque in center, about 5 minutes per side.

5. Top fish with olive and caper salsa.