Sablefish Fillets with Grape and Caper Salsa - alive magazine

Ingredients

• 1 cup (250 mL) seedless green grapes, halved
• 1 cup (250 mL) seedless red grapes, halved
• 2 Tbsp (30 mL) capers, rinsed and drained
• 1 shallot, peeled and finely minced
• 2 Tbsp (30 mL) chopped flat-leaf parsley
• 2 Tbsp (30 mL) camelina oil or extra-virgin olive oil
• 1 tsp (5 mL) lemon juice
• 1/8 tsp (0.5 mL) sea salt
• Freshly ground black pepper
• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 2 small garlic cloves, smashed and minced
• 2 Tbsp (30 mL) lemon juice
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 4 - 5 oz (140 g) sablefish fillets, skinned
• 1 Tbsp (15 mL) unsalted butter