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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light.September 09 Ingredients:
4 (6 ounce) mahi mahi (about 1 inch thick) or 4 (6 ounce) other firm white fish fillets, skinned (about 1 inch thick) |
1 teaspoon black pepper, divided |
1/2 teaspoon salt, divided |
cooking spray |
2 cups tomatoes, wedges |
1/4 cup thinly vertically sliced red onion |
3 tablespoons halved pitted kalamata olives |
2 tablespoons chopped fresh parsley |
1 tablespoon red wine vinegar |
2 teaspoons extra virgin olive oil |
1 teaspoon chopped fresh oregano |
Directions:
1. Heat a nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon pepper and 1/4 teaspoon salt.
2. Place fish in lightly sprayed pan; cook 4 minutes on each side or until fish flakes when tested with a fork or until desired degree of doneness.
3. Remove fish from pan; let stand 3 minutes.
4. While fish cooks, combine remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, tomato, and remaining ingredients, tossing well. Serve salad with fish.
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