Fish With Tomato and Black Olive Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
1 lb fish fillet, cut into 4 serving size portions |
1/8 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
1/2 cup tomato, 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 |
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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