Ingredients

• 1 ½ lb haddock fillets (or snapper, grouper, or halibut)
• ⅛ teaspoon pepper
• 2 tablespoons canola (or olive) oil
• 1 tablespoon minced garlic
• 1 (14.5-oz) can diced tomatoes (undrained)
• ⅓ cup pitted green olives (drained)
• ¼ cup capers (drained)
• 1 tablespoon tomato paste
• ½ cup white wine

Prep

• Always check fish for bones.
• Season both sides of fish with pepper (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add garlic and tomatoes; cook and stir 2-3 minutes or until tomatoes are softened.
2. Stir in olives, capers, tomato paste, and wine; cook and stir 4-5 minutes or until thickened slightly.
3. Add fish to pan; spoon half of tomato mixture over fish. Reduce heat to medium-low and cover; cook 5-10 minutes, without turning, or until fish is opaque and flakes easily. Serve.

Ingredients

• 4 ripe mangos
• 2 limes for juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup canola oil
• ½ cup chopped pecans
• 1 bag fresh baby spinach (5-7 oz)

Prep

• Peel mangos; cut fruit away from pit and then cut into slices.

Steps

1. Squeeze juice of both limes into food processor or blender (about ⅓ cup). Add one-fourth of the mango slices and the salt, pepper, and oil. Process until smooth; set aside.
2. Preheat small sauté pan on medium 2-3 minutes. Place pecans in pan; cook and stir 3-4 minutes or until golden and fragrant.
3. Place salad greens on serving plates; arrange remaining three-fourths mango slices (from 3 mangos) over greens. Sprinkle with pecans; drizzle with dressing and serve.