Seared Kingfish, Grapes and Kalamata Olive Dressing

Heat the pan to a med/hot heat and add the olive oil.

Season the fish and place it in the pan, skin side down and let it gently cook till the skin is golden and then turn it over.

To the same pan add the shallot, lemon zest,  capers, and olives.

Cook for about 1 min or until slightly firm to touch and remove from the pan.

Add the tomato sauce, lemon juice, red wine vinegar and cook for 2 min.

To finish, mix in the chopped parsley, chives into the pan and then return the fish to the pan.  

Gently warm the fish for 30 seconds and serve with fresh sprigs of dill over the top.