Grilled fish with tomato and olive salad
Grilled fish with a vibrant tomato and olive salad features moist white fish marinated in lemon and garlic, bringing bright and fresh flavors to the table. This dish is quick to prepare and makes for a healthy meal any night of the week.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp lemon zest2 garlic cloves
2 tbsp olive oil
1 short spray cooking spray oil
1.50 lb white fish
2 tbsp lemon juice
2 cherry tomatoes
1/2 cup olives
1/2 red onion
1/2 cup basil leaves
Grilled fish with tomato and olive salad is a delightful and healthy dish that combines the moist, tender essence of white fish with the fresh, vibrant flavors of a tomato and olive salad. This recipe is perfect for a quick weeknight dinner or a fancy weekend meal, offering a nutritious balance of protein, healthy fats, and vitamins.
Instructions:
- Begin by zesting the lemons to obtain 2 tablespoons of zest and set it aside.
- Mince the garlic cloves and combine them with the lemon zest in a small bowl.
- Add 2 tablespoons of olive oil to the zest and garlic mixture. Stir well to form a marinade.
- Place the white fish fillets in a dish and pour the marinade over them. Ensure all fillets are evenly coated.
- Cover the dish with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
- Preheat your grill to medium-high heat.
- Lightly grease the grill grates with a short spray of cooking spray oil to prevent the fish from sticking.
- Remove the fish from the marinade and place the fillets on the preheated grill.
- Grill the fish for about 4-5 minutes on each side or until the fillets are opaque and easily flake with a fork.
- While the fish is grilling, combine the halved cherry tomatoes, olives, and thinly sliced red onion in a medium-sized bowl.
- Drizzle 2 tablespoons of lemon juice over the salad mixture.
- Add the roughly chopped basil leaves and gently toss everything together until well combined.
- Once the grilled fish is ready, transfer it to a serving platter.
- Serve the fish fillets hot, topped with the fresh tomato and olive salad.
- Optionally, garnish with additional basil leaves or a lemon wedge.
- Serve immediately and enjoy your delicious grilled fish with a refreshing tomato and olive salad. Perfect for a light, healthy meal!
This simple yet flavorful grilled fish with tomato and olive salad is sure to become a favorite in your culinary repertoire. The combination of the perfectly grilled fish with the zesty, fresh salad provides a satisfying and nutritious meal that is both enjoyable to prepare and to eat.
Grilled fish with tomato and olive salad FAQ:
Grill the fish for about 4-5 minutes on each side. The fish should be opaque and easily flake with a fork when done.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the fish gently in a microwave or on the stovetop to avoid drying it out.
Yes, you can substitute the white fish with other types like salmon, tilapia, or sea bass. Just ensure the grilling time is adjusted according to the thickness of the fillets.
You can substitute olives with capers or artichoke hearts for a similar briny flavor. Alternatively, you can omit them altogether and add more herbs or vegetables.
The fish is fully cooked when it turns opaque and flakes easily with a fork. Additionally, the internal temperature should reach 145°F (63°C) for safe consumption.
Tips:
- Preheat your grill to medium-high heat for an even and thorough cook on the fish.
- Marinate the fish in the lemon zest, garlic, olive oil, and lemon juice mixture for at least 30 minutes to allow the flavors to infuse.
- Brush the grill grate with cooking spray to prevent the fish from sticking.
- Keep an eye on the fish while grilling; typically, it will take around 3-4 minutes on each side depending on the thickness of the fillets.
- To test if the fish is done, use a fork to check if it flakes easily and is opaque throughout.
- For the salad, use fresh, ripe cherry tomatoes and good quality olives for the best flavor.
- Gently toss the salad ingredients together to avoid breaking the tomatoes and olives.
- Finish the dish with a drizzle of extra olive oil and a sprinkle of fresh basil leaves right before serving for added freshness and aroma.
Nutrition per serving
4 ServingsCalories 280kcal
Protein 33g
Carbohydrates 4.75g
Fiber 1.08g
Sugar 1.50g
Fat 20g
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