INGREDIENTS
4 wahoo fillets
2 TBSP. canola oil
Salt and pepper, to taste
2 TBSP. extra-virgin olive oil, plus more for finishing dish
2 cloves garlic, minced
4 anchovies in oil, patted dry and chopped
1 pint cherry tomatoes, halved
1 TBSP. pitted kalamata olives
1 lemon, zested and juiced
2 tsp. finely chopped fresh oregano leaves
1/4 cup chopped parsley
DIRECTIONS
Heat grill to high.
Brush both sides of fillets with the canola oil; season with salt and pepper.
Grill until slightly charred and almost cooked through, 3 to 4 minutes per side.
Heat the olive oil in a large sauté pan over medium heat.
Place garlic, anchovies and tomatoes in pan and cook 4 minutes.
Add capers, olives, lemon juice, oregano and parsley; cook 30 seconds.
Transfer fish to the sauce; cook 1 minute.
Serves 4.
