Beware! It’s about to get healthy!
Eating lighter is the thing to do for spring. I love fish, and this recipe follows my “fresh and easy” motto. I also love olives, and almonds so this dish couldn’t have sounded any yummier! The original recipe called for striped bass, cod, or halibut, but either those types of fish were unavailable at my local grocery store, or it they were too expensive. I used tilapia as my whitefish and it was so delicious! The olive and almond “relish” is to die for! Next time I am making double the relish so I can eat it with other things! It is a must try spring addition to your weekly meals!
5 minute meal alert!!!
Whitefish with Olive and Almond Relish
1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet (I used tilapia)
Kosher salt and black pepper
In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.
Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.
To make sure your fish doesn’t stick to the pan when cooking it, make sure there is enough olive oil to coat the pan before dropping in your fish. Feel free to add more oil if you feel the fish sticking.