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Grilled fish with Tangy Black Olive Sauce


This recipe combines the flavours of Indian spices with olives. Black Olives can handle the intensity of certain Indian spices and do work well together from time to time.
Cod, haddock or pollack are good white fish but an oily fish such as mackerel can also be used which would give a deeper and richer flavour.

bar Grilled fish with Tangy Black Olive Sauce

Picture by Werner Van Peppen

Serves 2

For the grilled fish
250g white fish fillets
1/2 tsp turmeric
1/4 tsp salt
1 tbsp olive oil

For the Black Olive Sauce

2 large handfuls or 4 tbsp of black sliced olives, roughly chopped
½ fresh red chilli, finely chopped
a small handful of fresh herbs, such as basil and parsley, finely chopped
1 garlic clove, finely chopped
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or sirka


Place the fish on a baking tray and rub the turmeric and salt on the fish. Sprinkle the oil over the fish. Place under a grill for 8-10 minutes.

Now make your black olive sauce by mixing all the ingredients together. You would want the sauce to have the consistency of a rough or coarse salsa. However, you can grind it further into the texture of a coarse chutney.
When the fish is done remove the fish and carefully place on a plate. Either spoon the Tangy Black Olive Sauce over the fish or place it on the side.


(c) 2012

Spice Bites