Grilled fish fillet with green olive relish
Healthy and bursting with flavour, try this fish dinner with a punchy olive twist.
serves 4
4 SA kingfish, tuna or thick white fillets
zest of 1 lemon
olive oil
salt and pepper
for relish
2 cloves garlic, crushed
2 anchovy fillets
½ cup pitted and chopped green olives
½ cup chopped fresh flat leaf parsley plus some for garnish
zest of 1 lemon
extra virgin olive oil, medium or robust depending on the delicacy of your chosen fish
1 tbsp pink peppercorns
1 tbsp toasted pine nuts
chilli flakes (optional)
Marinate the fish in olive oil, zest, salt and pepper for 30 minutes.
Meanwhile, mash the anchovies and combine with the olives, garlic, parsley, zest, juice and olive oil to create a chunky salsa. Fold through the chilli (if using), peppercorns and pine nuts.
Grill the fish over a grill. Allow to rest, then serve warm or at room temperature topped with relish, plus extra lemon wedges and parsley.
This recipe first appeared in the May 2026 issue of SALIFE magazine.
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