Grilled Fish with Olives, Tomatoes & Capers
A classic Mediterranean dinner, roasted fish with bright and briny olives, capers and vegetables is a satisfying and nutritious dinner that can easily be scaled up or down depending on the guest list. Tear-shaped Divina caperberries are the fruit of the caper bush. (Capers, incidentally, are the little flower buds of the same shrub.) Pickled caperberries, with their tiny seeds, add a little crunch and a bright note to this flavorful dish.
One at a time, press the cut side of the tomato against the large holes on a box grater and grate the flesh into a medium saucepan, discarding the skins. Add the olives, roasted tomatoes, caperberries, garlic, and ¼ cup of the olive oil. Season with pepper. Simmer the sauce over medium heat for 5 minutes. Set the sauce aside. Heat a large grill pan over medium-high heat. Rub the fish all over with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish in the hot pan until well-marked and the fish is just cooked through, 6–8 minutes per side. Transfer the fish to a serving platter. Spoon the sauce over the fish. Serve warm or at room temperature.