Grilled tilapia with raw Puttanesca salsa

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Grilled tilapia with raw Puttanesca salsa


  •     4 6oz Tilapia Filets

  •     1 cup of Cherry or Grape Tomatoes, Halved

  •     2 Tbsp of Kalamata Olives, Chopped

  •     1 Tbsp of Capers

  •     1 Tbsp of Fresh Chopped Parsley

  •     1 tsp of Anchovy Paste (optional)

  •     1 Tbsp of Extra Virgin Olive Oil plus more for the fish

  •     1 Tbsp of Balsamic Vinegar

  •     ½ Fresno chili, seeded and finely minced

  •     Salt and Pepper to taste


1) Preheat a non stick grill pan over medium-high heat.

    2) Season the fish on both sides with salt and pepper and drizzle a little olive oil on both sides as well. Place on the grill and cook for 2 to 3 minutes on each side (it might not even take that long because fish cooks super quickly).

    3) Meanwhile, in a medium bowl, toss together all of the remaining ingredients and set aside.

    4) Place the fish on a platter and scatter over some of the tomato mixture.

    Serve and enjoy!