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Fish With Tomato and Black Olive Vinaigrette

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“This recipe uses a nice salt-water whitefish, such as grouper, red snapper, triggerfish (my favorite!) or redfish. Just love the saltiness of the olives!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the fish fillets with salt and pepper. Place the fillets on a lightly greased rack; place the rack in a broiler pan. Broil 5 1/2 inches from the heat for 5 minutes on each side or until the fish flakes easily when tested with a fork. (Leave the oven door partially opened for an electric oven). Transfer the fillets to a serving dish; set aside, and keep warm.
  2. Cook the tomato and the next 5 ingredients in a medium skillet over medium heat for 2 minutes or until slightly thickened. Remove from the heat.
  3. Top the fish with the tomato mixture. Enjoy!

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