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.
Good recipe/ quick & easy. I did add some smoked paprika and some everyday seasoning (Trader Joes). I had purchased skin on mahi mahi, so cooked it a bit longer, maybe 5 minutes on each side. Very tasty with the tomato salad over the top. I used grape tomatoes as tomato season is over.
I made this last night. I thought just salt and pepper on the fish might be a little bland so I used salt-free Greek seasoning blend. I still found the fish rather plain. The salad was okay but also nothing special. I served this alongside sun-dried tomato couscous. I will not make this again--too plain. It did cook up really quickly though.
Easy recipe and very good. I used Wegmans pan searing flour in place of salt and pepper on the Mahi. Raw red onion tends to give me heartburn so I substituted mayan sweet onion. Would definitely make this again.
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