Skillet-Roasted Fish Fillets With Green Olive Relish

READY IN: 10mins
Recipe by Blue Plate Special

From Cooks Magazine-April 2010

Top Review by SarasotaCook

Very nice, simple, low fat and easy to make. I was a little hesitant with the sugar, but it was great against the tang of the olive relish.

I garnish with a fresh orange slice and served the dish the orzo I cooked in vegetable broth with scallions and orange zest and roasted green beans. The fish was a hit. It tasted amazing and simple. I used a thick grouper, because I caught it and it was fresh, but a halibut or cod would be amazing with it. This was a very thick grouper so a bit flakier, but still a hearty fish. Turned out wonderful.

Will definitely make this again and perfect instructions and recipe. Made for PAC 2011.
Thx Kim

Ingredients Nutrition


  1. Adjust oven rack to middle position and heat oven to 425 degrees.
  2. Dry fish thoroughly with paper towels and season with salt and pepper.
  3. Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
  4. Heat oil in large ovensafe nonstick skillet over high heat until smoking.
  5. Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
  6. Cook until browned, 1 to 1 1/2 minutes.
  7. Using 2 spatulas, flip fillets and transfer skillet to oven.
  8. Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
  9. Immediately transfer to serving plates and top with relish.
  10. Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.

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