Greek Mahimahi

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

Preparation

1. 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.
2. 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.