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!
- 1 lb fish fillet, cut into 4 serving size portions
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄2 cup tomatoes, peeled and chopped
- 1⁄4 cup ripe olives, chopped
- 1⁄4 cup green onion, sliced
- 1 garlic clove, minced
- 1⁄8 cup olive oil, plus
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 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.
- 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.
- Top the fish with the tomato mixture. Enjoy!
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!