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Greek Mahimahi

Greek Mahimahi
Photo: Photo: Randy Mayor; Styling: Rose Nguyen
Yield

4 servings (serving size: 1 fillet and 3/4 cup salad)

Serve a delicious fish dinner that takes just 15 minutes to prepare and has under 250 calories per serving.

Ingredients

  • 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick), skinned
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • Cooking spray
  • 2 cups tomato 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

Nutrition Information

  • calories 213
  • fat 6.6 g
  • satfat 1 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 31.5 g
  • carbohydrate 5.9 g
  • fiber 1.6 g
  • cholesterol 120 mg
  • iron 2.4 mg
  • sodium 692 mg
  • calcium 46 mg

How to Make It

  1. Heat a nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon pepper and 1/4 teaspoon salt. 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. Remove fish from pan; let stand 3 minutes.

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  2. While fish cooks, combine remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, tomato, and remaining ingredients, tossing well. Serve salad with fish.