- 3 cups canned diced tomatoes with juices
- 2 Tbsp. dried basil
- ½ cup red wine vinegar
- ¾ tsp. salt
- 2+ ½ tsp. paprika
- 1 tsp. white sugar
- 1 Tbsp. + 1 tsp. minced garlic
- ¾ tsp. chili flakes
- 2 Tbsp. + 2 tsp. olive oil
- 12 -5 oz pollock fillets
- 2 + ½ Tbsp. chopped parsley
Place the tomatoes, basil, vinegar, salt, paprika, sugar, garlic and chili flakes in a glass or stainless bowl and let soak for 5 minutes. Whisk the olive oil in a slow steady stream in order to emulsify it into the vinegar mixture.
Grill fish fillets for 8-12 minutes depending on size until cooked through but still moist inside. Ladle ¼ cup of dressing on each fillet and garnish with chopped parsley. This dish can be served hot, warm or chilled.
Per Serving: Calories: 180 Protein: 28gm Fat: 5gm
Carbohydrates: 5gm Sodium: 365mg