Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Failure is not disgrace. It's just a pitch that you missed and you better get ready for the next one. The next one might be the shot heard 'round the world."
-Craig Ferguson, Comic

The refrigerator light goes on...

O.K., salsa is Mexican and likely originated with the Incas (remember that tomatoes were taken back to Europe from the New World). Even so, I came across a recipe for a tomato and olive salsa that I wasn't all that impressed with and elaborated on that. After coming up with this I found that I wasn't the first (no one ever really is).

This is great with almost any fish and is more of a Spring or Summer dish maybe but there are times during the winter when I want these fresh, bright flavors. If you don't have great, fresh summer tomatoes, choose grape or cherry tomatoes. They'll give this a much brighter taste year 'round.


Seared Grouper with Mediterranean Salsa - Coumadin Safe Version

Servings: 2 | Serving size: 4 ounces fish with salsa

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers. The salsa will keep for about 48 hours and goes well with chilled fish.

Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Cheesy Quinoa


Serve with Pan Grilled Broccoli or Pan Grilled Asparagus or Mushroom Salad

1 small shallot (minced)
4 small black olives (coarsely chopped)
1 small tomato (chopped)
1 Tbsp pine nuts
1 Tbsp fresh oregano
1 Tbsp flat leaf parsley (coarsely chopped)
1 Tbsp capers
1/4 tsp salt
fresh ground black pepper (to taste)
5 tsp extra virgin olive oil (divided)
2 tsp balsamic vinegar
2 4 ounce white fish filets (grouper, cod or halibut)

Place the shallot, olives, tomatoes, pine nuts, oregano, parsley, capers, salt, pepper, 4 teaspoons of the olive oil and vinegar in a bowl. Fold together. Chill for at least an hour.

Place a large skillet over high heat. Add 1 teaspoon olive oil. When hot add the fish. Sear on one side for about 5 minutes. Turn and cook for another 4 to 6 minutes.

Serve topped with the salsa.

Nutrition Facts

Serving size: 4 ounces fish with salsa

Servings: 4

Amount Per Serving

Calories 193 Calories from Fat 79
  % Daily Value
Total Fat 9g 14%
    Saturated Fat 1g 6%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 41mg 14%
Sodium 328mg 14%
Total Carbohydrates 5g 2%
    Dietary Fiber 1g 3%
    Sugars 1g
Protein 25g
Vitamin A 14% Vitamin C 10%
Calcium 5% Iron 10%
Vitamin K 24 mcg Potassium 680 mg
Magnesium 40 mg