Whitefish with Mediterranean Salsa

This fish and salsa recipe is great over baby greens or you can throw it in a corn tortilla and you have fish tacos!

Ingredients:

Fish and Marinade:

1 lb of a white fish (I use tilapia but any light tasting white fish would be great)

Juice from 2 lemons

1 Tbs Olive oil

2 Tbs Coconut Oil

Sea salt and pepper

Olive Salsa:

 

1 cup of kalamata olives chopped in half

1 cup of cherry or grape tomatoes chopped in half

A handful of fresh basil and dill coarsely chopped

1 red chili

1 Tbs olive oil

1 lemon

Sea salt and pepper

For Mexican flavors substitute cilantro for the basil and a jalapeno for the red chili and use limes instead of lemons. 

Combine the chopped olives, tomatoes and herbs and squeeze the juice of one lemon over the mixture. Drizzle the olive oil over the top and add a pinch of salt and pepper. You don't need a lot of salt because the olives are very salty. This is great if you can make it the night before and let the flavors combine. 

 

Marinate the fish for 30 minutes in the juice from 1 lemon, a good sprinkle of salt, pepper and the olive oil. Add the coconut oil and the remaining lemon juice to a large sauce pan and saute the fish over medium heat. When the fish is flaky in the middle it is ready to serve. Garnished with a little chopped dill if you wish and spoon the salsa over the fish.