Greek Mahimahi

• 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick), skinned
• 1 teaspoon black pepper, divided
• 1/2 teaspoon salt, divided
• Cooking spray
• 2 cups tomato wedges
• 1/4 cup thinly vertically sliced red onion
• 3 tablespoons halved pitted kalamata olives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped fresh oregano

1. Heat a nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish in lightly sprayed pan; cook 4 minutes on each side or until fish flakes when tested with a fork or until desired degree of doneness. Remove fish from pan; let stand 3 minutes.
2. While fish cooks, combine remaining 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, tomato, and remaining ingredients, tossing well. Serve salad with fish.

mahimahi, black pepper, salt, cooking spray, tomato wedges, red onion, olives, parsley, red wine vinegar, extravirgin olive oil, fresh oregano

Taken from www.myrecipes.com/recipe/greek-mahimahi (may not work)