Fish With Tomato and Black Olive Vinaigrette

Total Time
Prep 15 mins
Cook 15 mins

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!

Ingredients Nutrition


  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!


Most Helpful

I used Sea Bass and subbed in white wine vinegar as I don't have rice wine vinegar. I simply loved the flavors here and the low calorie hit wasn't hard to take either. DH didn't even take a bite but that's just his natural super finickiness and no surprise. I'm rating this on my opinion and I loved it! The beautiful fresh tomato's and kalamata olives (what I have) paired very well. Yum!

Annacia May 22, 2014

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