fish with tomato-olive relish

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Grilled Fish with Tomato-Olive Relish

By , from the Culinate Kitchen collection
Serves 4


The tangy relish — especially made with summer’s ripest, juiciest tomatoes — makes a nice complement to rich-tasting, meaty fish.



2 lb. salmon, halibut, or albacore tuna
~ Juice of 1 lemon
~ Salt


1 cup cherry tomatoes, quartered
cup pitted Kalamata olives, coarsely chopped
3 Tbsp. diced red onion
3 Tbsp. capers, drained
1 Tbsp. finely chopped marjoram, oregano, or basil
2 Tbsp. finely chopped Italian parsley
1 Tbsp. extra-virgin olive oil
1 Tbsp. red-wine vinegar
~ Pinch of red-pepper flakes and salt, to taste


  1. Prepare the grill. Season the fish fillets on each side with lemon juice and salt. Grill until cooked through and the meat begins to flake.
  2. Meanwhile, prepare the relish by combining all the remaining ingredients in a medium-size bowl.
  3. Serve by spooning about ⅓ cup relish over each cooked fillet.

This content is from the Culinate Kitchen collection.

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100% recommend this recipe
1. by Cindy on Aug 17, 2012 at 5:50 PM PDT

I thought this was a nice complement to the fish and was easy to make. Hard to grill haddock though so next time I will pan fry or bake. We had a sort of fresh marinara pasta and grilled bruschetta on the side and the relish was great on those as well.

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