Olive sauce for grilled fish

4 servings

30 minutes

Olive sauce for grilled fish is a true embodiment of Mediterranean flavors, where each ingredient combination offers freshness and sophistication. Sun-soaked Kalamata olives give the sauce a characteristic salty richness, while parsley and green onions add herbal freshness. The light acidity of red wine vinegar harmonizes with the depth of tomato paste, creating a multifaceted flavor bouquet. This sauce perfectly highlights the tenderness of fish, especially when grilled, enhancing its natural taste. The recipe's roots trace back to Mediterranean culinary traditions where fresh, simple yet rich ingredients have always been at the heart of gastronomy. It can be served as an accompaniment to dorado, sea bass or salmon.

Energy value per serving

• Calories: 66.5
• Proteins: 0.8g
• Fats: 5.9g
• Carbohydrates: 3.1g

Ingredients

• Chopped parsley: 0.3 glass
• Kalamata olives: 50 g
• Green onions: 2 stem
• Garlic: 1 clove
• Extra virgin olive oil: 1 tbsp
• Red wine vinegar: 1 tsp
• Tomato paste: 2 tsp

Cooking steps

1. In a blender, mix pitted olives, parsley, chopped green onions, minced garlic, olive oil, and vinegar. Blend until finely chopped, but not pureed.

   Required ingredients:

   • Kalamata olives: 50 g
   • Chopped parsley: 0.3 glass
   • Green onions: 2 stems
   • Garlic: 1 clove
   • Extra virgin olive oil: 1 tablespoon
   • Red wine vinegar: 1 teaspoon

2. Transfer to a bowl and mix in the tomato paste.

   Required ingredients:

   • Tomato paste: 2 teaspoons