For the grilled fish
250g white fish fillets
1/2 tsp turmeric
1/4 tsp salt
1 tbsp olive oil

For the Black Olive Sauce

2 large handfuls or 4 tbsp of black sliced olives, roughly chopped
½ fresh red chilli, finely chopped
a small handful of fresh herbs, such as basil and parsley, finely chopped
1 garlic clove, finely chopped
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar or sirka

Place the fish on a baking tray and rub the turmeric and salt on the fish. Sprinkle the oil over the fish. Place under a grill for 8-10 minutes.

Now make your black olive sauce by mixing all the ingredients together. You would want the sauce to have the consistency of a rough or coarse salsa. However, you can grind it further into the texture of a coarse chutney.
When the fish is done remove the fish and carefully place on a plate. Either spoon the Tangy Black Olive Sauce over the fish or place it on the side.