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Tuesday, February 17 2015

ingredients
1    tablespoon   olive oil
1    medium  onion, chopped
1/2     sweet red pepper, cored, seeded and chopped
2    clove  garlic, chopped
1    can  (14-1/2 ounces) stewed tomatoes
1/2   cup   white wine or water
1    tablespoon   capers
12      pitted kalamata olives, cut in half
    Zest and juice of 1 lemon
1/2   teaspoon   dried oregano
1/4   teaspoon   salt
1/8   teaspoon   black pepper
4    fillets  (5 to 6 ounces each), such as tilapia, flounder or catfish
directions
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn.
Stir in tomatoes, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8 to 10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
Serve with plain couscous and green beans, if desired.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
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