Serves 4; 3 ounces fish and 2 tablespoons tomato mixture per serving
4 dry-packed sun-dried tomato halves, finely chopped
2 tablespoons water
8 kalamata olives, finely chopped
2 tablespoons diced pimiento, drained
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon olive oil
4 mild thin fish fillets, such as snapper (about 4 ounces each), rinsed and patted dry
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Set aside.
In a small microwaveable bowl, stir together the tomatoes and water. Microwave, covered, on 100 percent power (high) for 30 seconds, or until the water is very hot. Let stand for 5 minutes, or until the tomatoes are soft. Drain well. Return the tomatoes to the bowl. Stir in the olives, pimiento, parsley, basil, and oil. Set aside.
Arrange the fish in a single layer on the baking sheet. Sprinkle with the paprika, cayenne, and salt.
Bake for 10 minutes, or until the fish flakes easily when tested with a fork. Transfer the fish to a serving plate. Spoon the tomato mixture on top.
Nutrients per Serving
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 40 mg
Sodium 247 mg
Carbohydrates 3 g
Fiber 1 g
Sugars 1 g
Protein 23 g
3 lean meat
This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2013 by the American Heart Association. Published by Publications International, Ltd. Available on shopgored.com starting mid-February, while supplies last.