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Fish with tomatoes, olives and artichokes

Fish with tomatoes, olives and artichokes


Fish with tomatoes, olives and artichokes

Four whitefish fillets (tilapia, mahi-mahi)

16-ounce can diced tomatoes, drained

Half can artichokes (not marinated), chopped

Small can black olives, sliced and drained

Half cup white wine

One small onion, chopped

Two to three garlic cloves

Four tablespoons olive oil

Saute fish in pan with two tablespoons olive oil and garlic. Remove from pan and keep warm with foil. In same saucepan, sauté onions and add remaining olive oil and wine. Reduce by half. Add remaining ingredients and cook through. Serve over fish.

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Working as trusted partners, the physicians and employees of St. Anthony's Health System will deliver care distinguished by its demonstrated quality and personalized service. We will be visibly engaged in improving the health and well­ being of the communities we serve in South County and beyond. We will stand together, proud to set the standard for independent community health systems.