1 pint cherry tomatoes, quartered
10 garlic-stuffed queen green olives, coarsely chopped
1 cup prediced red onions
2 tablespoons extra-virgin olive oil
4 slices bacon
4 fish fillets (such as salmon, mahi, or tilapia); 20–24 oz
1/8 teaspoon pepper
- Cut tomatoes and chop olives; place both in medium bowl. Stir in onions and olive oil; set aside. Preheat large sauté pan on medium-high 2–3 minutes. Cut bacon slices in half; place in pan. Cook 1–2 minutes or until bacon begins to crisp.
- Season both sides of fish with pepper, then place on top of bacon. Reduce heat to medium-low; cover and cook 4–5 minutes (without turning).
- Pour tomato mixture over fish and cover; cook 3–4 more minutes and until fish is 145°F (or flesh is opaque and separates easily). Serve.
1 (15.25-oz) can no-salt-added whole-kernel corn, drained
1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1/4 cup presliced green onions
1/4 cup ranch salad dressing
1/4 teaspoon pepper
- Combine all ingredients.
- Chill until ready to serve. Stir once before serving.