• 1 pound white-fleshed fish (tilapia, swai, barramundi) thawed if frozen
• Coarse salt and freshly ground black pepper
• 1 tablespoon Dierbergs olive oil
• 1 cup diced tomatoes
• ½ cup diced red bell pepper
• ½ cup thinly sliced green onion
• 2 tablespoons capers, rinsed and drained
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced fresh parsley
• 1 teaspoon Italian herb seasoning

Season fish with salt and pepper. In medium nonstick skillet, heat olive oil over medium-high heat.

 

Add fish; cook until fish flakes easily with fork, about 2 to 3 minutes per side. Place on serving plate; cover to keep warm.

 

Add remaining ingredients to skillet with drippings; cook over medium-high heat stirring often until heated through, about 2 to 3 minutes. Serve over fish.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 146
Cholesterol: 50 mg
Fat: 5 g
Sodium: 176 mg
Carbohydrates: 5 g
Protein: 21 g
Fiber:
Saturated Fat: N/A