Years ago I read the perfect recipe for Good Friday. It had lightly poached fish and was served with a delicious black olive sauce, just like the one used for octopus in black olive sauce -pulpo al olivo, in Spanish. That was my inspiration for this delightful dish, only that I pan fried the fish fillets and added a flavorful and very colorful cherry tomato salad.
Perico was my fish of choice but I really encourage you to buy a sustainable species from the market, white fleshed if possible, but any fish is good with this sauce. Salmon is good, tilapia, conger eel, catfish… you name it.
If you are cooking for several guests you can bake the fish fillets for 10 minutes or until done, take them out of the oven and serve.
Pour some black olive sauce in the plate, place the fish fillet over the sauce, and top with the cherry tomatoes, or better yet, put a dollop of olive sauce over the fish and place the tomato salad on top as a pretty garnish. Use herbs to add freshness to the dish. Some sprouts are welcome and they are not only good for you but very beautiful and add a wonderful texture to the tomato salad.
Serve with a green salad on the side, and / or white rice or pasta.
- 4 fish fillets (about 1 inch thick)
- Salt and pepper
- Juice of 1 lime
- 4 tablespoons vegetable oil
- ½ cup mayonnaise
- ¾ cup black olives ( we are using Alphonso olives)
- ½ ají amarillo, ribbed and seeded, chopped (optional)
- 2 cups cherry tomatoes cut in half or in fourths
- 1 garlic clove, grated
- 2 tablespoons fresh oregano leaves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sunflower sprouts
- Season the fish fillets with salt, pepper, and lime juice.
- Heat the vegetable oil in a skillet over medium heat and fry the fillets until have a beautiful brown color and are cooked through but not dry.
- In the meantime make the olive sauce. Place the olives, mayonnaise and ají amarillo, if using, in the blender, and process until smooth. Reserve.
- For the salad: combine the cherry tomatoes with the grated garlic, oregano leaves, olive oil, lemon juice, salt, and pepper. Stir and reserve.
- In a plate put some black olive sauce, place a fish fillet in the center of the plate, top with tomato salad and garnish with sunflower sprouts. (Use any other sprout you have on hand.)
- Serve immediately.