Servings: 4 servings

"Self" magazine's website recipe. NI: Fat 13g Protein 35g Carbohydrate 8g Fiber 3g NOTE: I entered this recipe into the Recipe Builder, and the pp value came out to 2 fewer pp than you'll get if you enter the NI in the calculator (7). I couldn't see how this could possibly have as many PP as the NI suggested.



Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.