Fish Fillets With Black Olive And Caper Relish
From chihuahua 16 years ago
- 10 minutes to make
- Serves 4
A quick and simple saute for a firm-textured fish such as halibut, snapper or sea bass. Sea scallops can also be substitued. I like to serve this with steamed carrots or broccoli. Recipe from, Williams Sonoma Kitchen Library Cookbook.
Ingredients
- 1/2 Cup chopped black olives shopping list
- 1 Tbs. drained capers shopping list
- 2 Tbs. fresh lemon juice shopping list
- 1 Tbs. olive oil shopping list
- 1/4 C low-fat plain yogurt shopping list
- 1 Tbs. chopped fresh dill or parsley shopping list
- 1/4 tsp. freshly ground pepper shopping list
- 4 fish fillets, each 6 oz. and about 1-inch thick shopping list
- lemon wedges shopping list
- 4 fresh dill or parsley sprigs shopping list
How to make it
- In a small bowl, combine the olives, capers, lemon juice, oil, yogurt, dill or parsley and pepper.
- Stir or whisk until well blended. Set aside while you prepare the fish.
- Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. When hot, place the fish fillets in the pan and cook, turning once, until the fillets are well browned and opaque throughout, about 4 minutes on each side.
- Transfer fillets to individual plates. Spoon the relish evenly over the fish and garnish with lemon wedges and dill or parsley sprigs.
- Serve at once.
People Who Like This Dish 2
- danadooley Singapore, SG
- lunasea Orlando, FL
- annieamie Los Angeles, US
- ruskingirl Harrison Twp
- kidaria BC, CA
- chihuahua Sonoma County, USA
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The Rating
Reviewed by 5 people-
Love everything in the recipe, have everything in the fridge...so I might have to make this tomorrow.
ruskingirl
in Harrison Twp loved it
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Thanks for the recipe! It looks just great!
annieamie
in Los Angeles loved it
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Great recipe, sweetie - I find Sonoma Williams has some really great recipes. Thank you so much!
lunasea
in Orlando loved it
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