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I made this last night, and it was AMAZING. I pretty much hate olives, but left them in because I knew my dinner guests like them, and I am glad I did. The only thing I changed was I added Balsamic vinegar to the "topping". I also prepared way too much of the topping for the amount of fish I had and used it the next day on some chicken wraps as a dressing (I added more balsamic vinegar and olive oil to make the remaining topping into a dressing consistency). It was even more flavorful the next day of course! Thanks for sharing this recipe!

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Laneydey May 07, 2010

I didn't have any of the olives so I didn't use them. I used sweet red peppers and added purple onions to the recipe and it turned out fantastic. I also added a squeeze of lemon at the end. My 10yr old loved it! This is def a recipe that can be molded to suit anyones taste!

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Chef Leading By Example February 05, 2008
Spicy Whitefish With Olives and Cherry Tomatoes