Serves: 4
Total Calories: 115

8 pimiento-stuffed green olives, finely chopped
1 medium tomato, finely chopped
1 hard-cooked large egg, peeled and finely chopped
2 tablespoons minced white onions
1 1/2 teaspoons unseasoned rice vinegar
1/4 cup loosely packed chopped fresh cilantro
3 tablespoons extra-virgin olive oil
4 (6- to 7-ounce) white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

1. In a bowl, mix the olives, tomato, egg, onion, vinegar, cilantro, and 2 tablespoons of the oil. Cover and refrigerate about 1 hour or up to 6 hours.

2. In a large nonstick skillet, heat the remaining tablespoon of oil over medium heat and cook the fish, 3 to 4 minutes per side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork. Season with salt and pepper. Serve the fish with the salsa spooned on top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 97

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