Grilled Sea Bass with Ripe Olive and Caper Salsa

Grilled Sea Bass with Ripe Olive and Caper Salsa

  • prep
  • cook
  • 8 servings


  • 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.


  • Calories239
  • Fat9g
  • Protein34g
  • Cholesterol74mg
  • Total Carbs4g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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