Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 tablespoon | Butter |
| 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.