Yield: 1 servings
|1 tablespoon||Olive oil|
|2 cups||Cored; seeded, & chopped|
|\N \N||; ripe plum tomatoes|
|\N \N||; (about 45 tomatoes)|
|1 large||Clov garlic; (peeled & minced)|
|12 \N||Pitted black olives; chopped|
|2 tablespoons||Rinsed; drained capers|
|\N \N||Salt & freshly ground black pepper; (to taste)|
1. Combine the butter & olive oil in a medium skillet and cook over the mediumhigh heat until the butter is melted. Add the tomatoes & garlic, and cook for 2 to 3 minutes, stirring often. Add the olives & capers, and cook & stir for 1 minute more.
2. Remove from heat and season with salt & pepper (to taste). cover and reserve. Just before serving, if necessary, reheat over medium heat & spoon over the grilled fillets.
Note: you can substitute green olives, or Kalamata olives for the black olives, or add ¼ cup chopped, bottled artichoke hearts prep. time: 10 minutes
Yields 4 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.