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    You are in: Home / Recipes / Fish With Tomato and Black Olive Vinaigrette Recipe
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    Fish With Tomato and Black Olive Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    breezermom's Note:

    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!

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    Units: US | Metric


    1. 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. 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. 3
      Top the fish with the tomato mixture. Enjoy!

    Ratings & Reviews:

    • on May 22, 2014


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fish With Tomato and Black Olive Vinaigrette

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.5
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 1.7 g
    Cholesterol 62.3 mg
    Sodium 225.2 mg
    Total Carbohydrate 2.1 g
    Dietary Fiber 0.7 g
    Sugars 0.7 g
    Protein 26.3 g

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