(12 servings)

• 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