What you need:
- 1 lb cod, haddock, pollock or fish of choice, cut in 3-4 pieces
- 14.5 oz can diced tomatoes, undrained
- 1 small onion, chopped
- 2 T orange juice
- 2 T pimento, chopped
- 6 pimento stuffed olives, sliced
- 3 T olive oil
- 1 garlic clove, minced
- salt and pepper to taste
What you do:
- Heat oil in a large skillet. Add onion and garlic and saute until
tender but not browned. Add fish to skillet and cook until lightly
browned, about 2 minutes per side. Add remaining ingredients
and, stir to mix. Cook, covered, for 15 minutes, or until fish
flakes with fork. Serve with juices from pan.
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