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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub both sides of fillets with garlic; sprinkle with salt. Arrange fillets in a single layer in a large shallow dish. Add lime rind and juice, turning to coat. Cover and marinate in refrigerator 1 hour.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until golden. Stir in olives and next 6 ingredients (olives through tomatoes). Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Stir in capers. Remove from pan.

  • Melt butter in pan over medium-high heat. Add fillets; cook 3 minutes on each side or until fish flakes easily with a fork. Pour tomato mixture over fillets; cook 5 minutes or until thoroughly heated. Sprinkle with cilantro. Serving size: 1 fillet and 1/2 cup tomato sauce.

Nutrition Facts

249 calories; calories from fat 21%; fat 5.9g; saturated fat 1.6g; mono fat 2.6g; poly fat 0.9g; protein 35.3g; carbohydrates 13.9g; fiber 3.2g; cholesterol 66mg; iron 3.1mg; sodium 727mg; calcium 123mg.