This is a simple but lovely recipe that adds a special touch to a piece of baked or grilled fish –especially good on white fish as you see in the Mediterranean. Two fish meals a week is recommended by the American Heart Association.
5 minutes for skillet sauce; 10-15 for the fish
1T. olive oil
1pint of grape tomatoes cut in half or in quarters if large
1large clove garlic, minced
10-15 black olives (can be kalamata, nicoise, beldi or any other black olive that you prefer), halved
Freshly ground pepper to taste
Combine butter and olive oil in a medium skillet until butter is melted. Add the tomatoes and garlic and sauté for 3-4 minutes. Add the olives and capers and continue cooking for another minute or so.
Remove from heat and season with freshly ground pepper. Cover while you prepare your fish. (I like to grill a piece of salmon, halibut or mahi-mahi for 10-14 minutes over direct medium heat on a piece of foil-depending on thickness of fish. Brush fish with olive oil and lightly season with seasoning of your choice before grilling. I usually do salt, freshly ground pepper, and a little dried minced onion.) To bake inside,put fish in oven preheated to 400*. Cook for 10-15 minutes depending on thickness of fish. The rule of thumb is 10 minutes per 1”thickness of fish. When fish is finished cooking, place on a platter and pour tomato mixture over the top- enjoy!
This can be made ahead and reheated to save time of day you are serving it. This skillet sauce is also good on whole grains, chicken, eggs etc.