Fish With Tomato and Black Olive Vinaigrette Recipe

Name: Fish With Tomato and Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fish fillet, cut into 4 serving size portions; ⅛ teaspoon salt; ⅛ teaspoon black pepper, freshly ground; ½ cup tomatoes, peeled and chopped; ¼ cup ripe olives, chopped; ¼ cup green onion, sliced; 1 garlic clove, minced; ⅛ cup olive oil, plus; 1 tablespoon olive oil; 1 tablespoon rice vinegar

Servings: persons

1 lb fish fillet, cut into 4 serving size portions
⅛ teaspoon salt
⅛ teaspoon black pepper, freshly ground
½ cup tomatoes, peeled and chopped
¼ cup ripe olives, chopped
¼ cup green onion, sliced
1 garlic clove, minced
⅛ cup olive oil, plus
1 tablespoon olive oil
1 tablespoon rice vinegar

1
Sprinkle the fish fillets with salt and pepper.
2
Place the fillets on a lightly greased rack; place the rack in a broiler pan.
3
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.
4
(Leave the oven door partially opened for an electric oven).
5
Transfer the fillets to a serving dish; set aside, and keep warm.
6
Cook the tomato and the next 5 ingredients in a medium skillet over medium heat for 2 minutes or until slightly thickened.
7
Remove from the heat.
8
Top the fish with the tomato mixture.
9
Enjoy!

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb fish fillet, cut into 4 serving size portions, ⅛ teaspoon salt, ⅛ teaspoon black pepper, freshly ground, ½ cup tomatoes, peeled and chopped, and more.

Yes, Fish With Tomato and Black Olive Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish With Tomato and Black Olive Vinaigrette

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