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This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.)
by SharonP · published 2003-08-08
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Sprinkle with salt.
03 Arrange fillets in a single layer in a large shallow dish.
04 Add lime rind and juice, turning to coat.
05 Cover and marinate in refrigerator 1 hour.
06 Heat oil in a large nonstick skillet over medium-high heat.
07 Add onion and saute 5 minutes or until golden.
08 Stir in olives and next 6 ingredients (olives through tomatoes).
09 Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
10 Stir in capers.
11 Remove from pan.
12 Melt butter in pan over medium-high heat.
13 Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
14 Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
15 Sprinkle with cilantro.
16 Serving size: 1 fillet and 1/2 cup tomato sauce.