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More energy after treatment for atrial fibrillation

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Joe Poelker
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Release Date: 1/1/2000

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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