Imagine a dish that combines the smoky char of perfectly grilled protein with the vibrant, tangy punch of a Mediterranean-inspired salsa. This Grilled Chicken or Fish with Calamata Caper Salsa is not just a meal—it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a home cook looking to impress or a food enthusiast craving bold flavors, this recipe promises to elevate your weeknight dinner from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken breasts or fish fillets
- 1/2 cup kalamata olives, chopped
- 2 tablespoons capers, rinsed
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Prepare the protein by patting chicken breasts or fish fillets dry with paper towels to ensure proper seasoning and even grilling.
- Season both sides of the chicken or fish with salt and freshly ground black pepper, drizzling 1 tablespoon of olive oil to help create a nice golden crust.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F), ensuring the cooking surface is clean and lightly oiled to prevent sticking.
- While the grill heats, prepare the calamata caper salsa by combining chopped kalamata olives, rinsed capers, chopped fresh parsley, remaining olive oil, and lemon juice in a small mixing bowl.
- Grill the chicken breasts or fish fillets for 6-8 minutes per side, depending on thickness, until internal temperature reaches 165°F for chicken or fish is opaque and flakes easily.
- Remove protein from grill and let rest for 3-5 minutes to allow juices to redistribute, which helps maintain moisture and tenderness.
- Plate the grilled chicken or fish and generously top with the prepared calamata caper salsa, ensuring even distribution of olives and herbs.
- Garnish with additional fresh parsley and a lemon wedge if desired, and serve immediately while warm.
Tips
- Pat your protein completely dry before seasoning to ensure a beautiful golden crust and prevent steaming.
- Use a meat thermometer to guarantee precise doneness—165°F for chicken ensures safety and juiciness.
- Let your protein rest after grilling to redistribute juices and maintain maximum tenderness.
- For best flavor, use fresh, high-quality kalamata olives and rinse capers to control saltiness.
- Preheat your grill or grill pan thoroughly to achieve those perfect sear marks and smoky flavor.
- If using fish, choose firm varieties like salmon or halibut that can withstand grilling without falling apart.
- Adjust olive oil and lemon juice in the salsa to taste, creating a balanced and bright accompaniment.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 2g
Protein: 8g
Fat: 11g
Saturated Fat: g
Cholesterol: 21mg
