Grilled Sea Bass with Ripe Olive 'n' Caper Salsa

Grilled Sea Bass with Ripe Olive 'n' Caper Salsa
Makes 8 servings

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Grilled Sea Bass with Ripe Olive 'n' Caper Salsa

Ingredients

1	cup sliced California Ripe Olives
1/2	cup seeded, diced Roma tomatoes
1/2	cup chopped oil-packed sun-dried tomatoes
1/4	cup minced red onion
1/4	cup chopped fresh basil
3	tablespoons capers
2	tablespoons chopped fresh parsley
2	tablespoons balsamic-style vinaigrette dressing
1	teaspoon minced garlic
8	(6-ounce) sea bass or other white fish fillets
	Olive oil

Preheat grill or broiler. Combine all ingredients except sea bass and olive oil in large bowl. Mix well. Adjust seasoning with salt and pepper. Cover and chill. Brush both sides of fillets with olive oil and season with salt and pepper. Grill or broil until fish is firm to the touch, about 5 minutes on each side. Serve each fillet with about 1/4 cup of Ripe Olive 'n' Caper Salsa.

To see more great recipes in related categories, click the links below

California Olive Industry | Main Dishes | Tomatoes, fresh | Fish | Grill

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