My H-E-B Texas Life Magazine, September 2011
2lb.white fish fillets: Mahi Mahi, Cod, Tilapia,
•salt & pepper,
1/4c.H-E-B Olive Oil,
1pt.H-E-B Champagne Tomatoes, halved,
4H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
2jalapeño peppers, seeded and cut into thin strips (optional),
1/4red onion, thin sliced,
2Tbsp.chopped fresh oregano (or 1 tsp. dried oregano),
6H-E-B Pimento Stuffed Queen Olives, sliced,
1Tbsp.H-E-B Non Pareil Capers, drained,
1Heat gas or charcoal grill to 400°F. Place grilling mesh over sheet pan. Spray with non-stick spray. Brush fish fillets with 2 Tablespoons olive oil. Season to taste with salt and pepper. Place on prepared grilling rack, set aside.
2Combine remaining olive oil, tomatoes, garlic, jalapeño, onion, oregano, olives and capers in microwave safe bowl. Toss ingredients. Cover bowl with plastic wrap, microwave on high power 3 minutes. Season to taste keep warm.
3Grill fish fillets with lid closed 12 minutes or until fish flakes easily. Place grilled fish on platter. Top with tossed vegetables, serve.
Serving size: 1, Calories: 230, Total Fat: 11g, Saturated Fat: 1g, Cholesterol: 65mg, Sodium: 190mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 29g