Tapas-Style Grilled Fish Steaks with Green Olivada

A flavoring paste like the Green Olivada is halfway between a marinade
and a sauce. It clings to the fish as it grills, giving it wonderful
color, aroma and taste.

Serves 4


11/2 pounds mild, white fish steaks (such as haddock, halibut or
Pacific cod)


Green Olivada:

2 tbsp. olive oil

1/2 cup chopped onion

1/2 cup chopped green pepper

2 cloves garlic, minced

1 tsp. smoked paprika (or Hungarian sweet paprika)

1/2 cup chopped Lindsay Spanish Olives Stuffed with Pimento

Chopped pimento-stuffed olives, smoked paprika, extra virgin olive oil
to garnish


1. In saucepan, heat olive oil and sauté onion, green pepper, and
garlic until onion is transparent, about 5 minutes. Remove from heat,
stir in paprika and chopped olives, and let cool to room temperature.
Spread half of the vegetable paste on top of fish, cover and let rest
for 30 minutes. Reserve remaining half.

2. Prepare a medium-hot fire in a grill. Oil a perforated grill rack
and place on grill grates. (Can also use a grill pan on the stovetop.)

3. Grill the fish, vegetable paste-side down, for 4 to 5 minutes, turn
and cook on other side for 4 to 5 minutes. Spread remaining paste on
top of the fish during the last minutes of cooking. The fish is done
when it begins to flake when tested with a fork in the middle.

4. To serve, arrange each steak on a plate. Arrange dots of olive oil
and chopped pimento-stuffed olives around the perimeter, then dust
with smoked paprika.



Marinades made with olives can add big flavor to grilled fish, meat
and vegetables.