Kay’s Skillet Sauce for Fish

Prep Time

15-20 minutes

Prep Notes

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. 

Cooking Time

5 minutes for skillet sauce; 10-15 for the fish


4 servings


1T. butter

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

2T. capers

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. 


Kay Balch