- Serves: 4
- Ingredient Notes: Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 280 cal
- 7g fat (1g sat)
- 65mg chol
- 890mg sodium
- 21g carb
- 3g fiber
- 13g sugars
- 33g protein
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 2 teaspoons dried marjoram
- 1 (28-ounce) can diced tomatoes
- 1/4 cup pitted and chopped green olives
- 3 tablespoons golden raisins
- 1 tablespoon capers, rinsed
- 2 tablespoons lime juice
- 4 (6-ounce) white fish fillets
- Salt and pepper, to taste
- 2 tablespoons chopped cilantro
- Corn tortillas, warmed, for serving
Directions
Heat oil in a large saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, oregano and marjoram; cook for 2 minutes. Add tomatoes and their juices, olives, raisins, capers and lime juice. Reduce heat to a simmer and cook for 15 minutes.
Season fish fillets with salt and pepper. Add to the simmering sauce, cover and cook until fish flakes when pulled apart with a fork, 10 to 12 minutes.
Serve garnished with chopped cilantro and warm corn tortillas on the side.
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