Serve a delicious fish dinner that takes just 15 minutes to prepare and has under 250 calories per serving.
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
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
How to Make It
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.
While fish cooks, combine remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, tomato, and remaining ingredients, tossing well. Serve salad with fish.