When sustainable Pacific halibut is paired with olives and tomatoes, the result is a true palate pleaser.

Olives, which are actually a fruit, fall into two basic categories:

1. Green (picked before they’re ripe)
2. Black (fully ripened before they’re  cured)

Today’s recipe calls for black olives, and you can choose from Greek Kalamatas and Italian Gaetas to large California olives. No matter which you use, they’ll produce a true Mediterranean taste when combined with tomatoes.

Tomatoes add vitamin C, lycopene and other compounds that act as antioxidants to help lower your risk for many cancers. They also contribute their unique consistency and taste, making this a perfect entrée to serve over a bed of brown or wild rice.

All of the ingredients should be available at a well-stocked natural and organic food store.

Pacific Halibut with Olives and Tomatoes

Makes 4 servings

2 tablespoons olive oil, divided
2 cloves garlic, crushed
2 large onions, chopped
1 medium green bell pepper, chopped
20 large black olives, pitted
1 can (14 oz.) plum tomatoes, chopped
4 Pacific halibut fillets, 4 oz. each (any dense white fish will do)
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 tablespoon chopped fresh parsley
Chopped parsley for garnish

1. Preheat oven to 375°F.
2. In medium skillet, heat 1 tablespoon olive oil. Sauté garlic, onions and pepper until softened.
3. Add olives and tomatoes, and simmer for about 5 minutes. Set aside.
4. Gently wash fish, and pat dry. Season on both sides with Italian seasoning, salt and pepper.
5. Heat remaining olive oil in large skillet over high heat. Cook fish for about 3 to 4 minutes on each side. When turning fish, take care to keep fillets in one piece.
6. Place fish in baking dish, and cover with the sauce. Sprinkle 1 tablespoon chopped parsley on top.
7. Bake for about 10 to 20 minutes, until fish is cooked through.
8. Garnish with chopped parsley, and serve over a bed of brown or wild rice.

Per serving: 270 calories, 12 g total fat (trace saturated fat), 14 g carbohydrate, 26 g protein, 3 g dietary fiber, 470 mg sodium

Recipe and photo courtesy of the American Institute for Cancer Research

Whether you’re snacking during a football game or relaxing in the company of friends, bring a touch of the Mediterranean to the occasion with today’s nibble-ready recipe.

Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.

Serve with an aromatic Pinot Grigio, fruity Chardonnay or richly flavored Cabernet Sauvignon.

Note: You may also top a salad with these spicy olives.

Spicy Marinated Olives

Makes 1 dozen appetizers (about 2 cups olives)

1. Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
2. In jar with tight-fitting lid, combine seeds and remaining ingredients, except olives. Cover; shake well.
3. Add olives; cover and shake well to coat olives with marinade.
4. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as appetizers or add to tossed green salad.

More Olive Recipes from Our Blog

1. Green Olive Salsa
2. Green Olive Cheddar Dip
3. Olive-Stuffed Goat Cheese Bites
4. Grilled Flatbread with Olive, Orange and Fennel Relish
5. Marinated Olives
6. Greek Pasta Salad
7. Spanish Olive Drizzle

Recipe and photo courtesy of Lindsay Olives

Tomatoes usually come to mind when you think of salsa, but the word actually means “sauce” in Spanish.

In the past, we’ve featured traditional salsa recipes, as well as inventive takes on the classic tortilla topper:

• Tomato Salsa
• Tomatillo Salsa
• Fiery Fruit Salsa
• Charred Red Onion Salsa
• Mango and Black-Eyed Pea Salsa
• Mushroom Salsa with Cilantro
• Baja Fish Tacos with Mango Salsa

Our weekend recipe showcases bold Latin flavors, with a salsa that combines Spanish stuffed olives and chopped apples.

All of the ingredients should be available at your local natural and organic food store.

Green Olive Salsa

In large bowl, mix all ingredients. Serve with chips or over grilled salmon, chicken or pork.

Recipe courtesy of Lindsay Olives and Diamond Kosher Salt