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Prep 15min
Total15min
Servings4
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Ingredients
1
lb tilapia or catfish fillets, cut into 4 serving pieces
1
teaspoon salt-free seasoning blend
1
tablespoon olive or canola oil
1
clove garlic, finely chopped
1
pint (2 cups) cherry tomatoes, cut in half
1/4
cup sliced ripe olives, drained
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Steps
1
Sprinkle both sides of fish fillets with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish; cook 6 to 8 minutes, turning once, until golden. Remove fish from skillet; cover to keep warm.
2
Heat same skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add tomatoes; cook about 3 minutes, stirring occasionally, until softened and juicy. Stir in olives. Serve over fish.
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Tilapia and catfish are farm-raised and reliably available year-round, but any mild-tasting fish fillets—say, Alaskan pollock or cod—will also work nicely.
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