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Category: AIP

White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce

White Fish Topped with Kalamata Olives & Onions in a White Wine SauceWhite Fish Topped with Kalamata Olives & Onions in a White Wine Sauce

White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce

White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce

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This White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce is a quick meal for a week night meal and dressed to impress. Feel free to use green olives instead of kalamata olives, which will work equally well and taste just as delicious. Be careful not to over salt as the salt from the olives lends the perfect amount of saltiness to the dish and fish. This is certainly a favorite of mine that I will make time and time again.

White Fish Topped with Kalamata Olives & Onions in a White a Wine Sauce

White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce
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White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce

Servings 3 Servings

Ingredients

  • 1 medium red onion slice
  • 1 medium white onion sliced
  • 3 Tbs. coconut oil or olive oil
  • 1/4 c. minced garlic
  • 3 large fillets of white fish I used Swai fillets
  • About 1/4 c. or less White wine or chicken broth *Use chicken broth if on AIP
  • 8 oz 1/2 jar Kalmata olives, sliced in half can also use green olives
  • Green beans steamed *optional

Instructions

  1. Prepare the greens beans by steaming in a coverd saucepan until tender (optional)
  2. Meanwhile, in a large frying pan heat the oil until until hot. Add the red and white onions to the pan and cover to cook until they are translucent.
  3. Halfway through cooking the onions add the garlic.
  4. After the onions are done move the onions around to make room for th fish. Place the fish in the pan slightly cover with onions.
  5. Add the Kalmata olives the pan by placing on the top of the fish and around them. Then add a splash of white wine or chicken broth to the pan.
  6. Cover and steam the fish until it is tender and flakes apart.
  7. Remove the lid and let cook of the remaining liquid until a sauce remains.
  8. Remove from heat and serve with steamed greens (optional).

 

White Fish Topped with Kalamata Olives & Onions in a White Wine Sauce