Fish With Tomato and Black Olive Vinaigrette

• 1 lb fish fillet, cut into 4 serving size portions
• 18 teaspoon salt
• 18 teaspoon black pepper, freshly ground
• 12 cup tomatoes, peeled and chopped
• 14 cup ripe olives, chopped
• 14 cup green onion, sliced
• 1 garlic clove, minced
• 18 cup olive oil, plus
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar

1. Sprinkle the fish fillets with salt and pepper.
2. Place the fillets on a lightly greased rack; place the rack in a broiler pan.
3. Broil 5 1/2 inches from the heat for 5 minutes on each side or until the fish flakes easily when tested with a fork.
4. (Leave the oven door partially opened for an electric oven).
5. Transfer the fillets to a serving dish; set aside, and keep warm.
6. Cook the tomato and the next 5 ingredients in a medium skillet over medium heat for 2 minutes or until slightly thickened.
7. Remove from the heat.
8. Top the fish with the tomato mixture.
9. Enjoy!

fish fillet, salt, black pepper, tomatoes, ripe olives, green onion, garlic, olive oil, olive oil, rice vinegar

Taken from www.food.com/recipe/fish-with-tomato-and-black-olive-vinaigrette-494408 (may not work)