Fountain Valley Eatery- Fish with Orange, Caper and Olive Sauce


1 orange
1/2 finely chopped seeded plum tomato
1/4 cup orange juice
3 tbsp. minced red onion
1 1/2 tbsp. fresh lemon juice
4 tbsp. olive oil
1 tbsp. minced Kalamata or brine-cured black olive
1 tbsp. chopped drained capers
1 tsp. chopped rosemary

4 -6oz. fish fillets (grouper, cod, halibut)


Chop orange and place in small bowl. Add tomato and next 7 ingredients to chopped orange; stir to blend and add salt and pepper to taste. Cook fish (grill, poach, broil or bake). When fish is done cooking, place on plate, spoon sauce over fish.
221 calories per serving
Serves 4
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