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Fish with Salsa and Olives

Makes: 4 servings
Start to Finish 25 mins
Fish with Salsa and Olives
  • 1  pound  fresh or frozen catfish, red snapper, or sea bass fillets, cut 1/2 inch thick
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  • 1  tablespoon  olive oil
  • 1  cup  salsa
  • 1/4  cup  finely chopped pitted green olives
  • 1/4  cup  finely chopped pitted kalamata or ripe olives

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Combine flour and salt. Coat both sides of fish with flour mixture.

2. In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated through. Makes 4 servings.

Nutrition Facts (Fish with Salsa and Olives)
  • Servings Per Recipe 4,
  • cal. (kcal) 227,
  • Fat, total (g) 14,
  • chol. (mg) 53,
  • sat. fat (g) 3,
  • carb. (g) 5,
  • fiber (g) 1,
  • pro. (g) 18,
  • sodium (mg) 641,
  • Percent Daily Values are based on a 2,000 calorie diet

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