Fish With Tomato and Black Olive Vinaigrette

Submitted by breezermom

"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
• Ingredients: 10
• Serves: 4

ingredients

• 453.59 g fish fillet, cut into 4 serving size portions
• 0.61 ml salt
• 0.61 ml black pepper, freshly ground
• 118.29 ml tomatoes, peeled and chopped
• 59.14 ml ripe olives, chopped
• 59.14 ml green onion, sliced
• 1 garlic clove, minced
• 29.57 ml olive oil, plus
• 14.79 ml olive oil
• 14.79 ml rice vinegar

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!

Reviews

[Annacia]

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!