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Heat oil in 10-12" skillet. Add leeks and saute until translucent. Add olives, capers and garlic and saute until fragrant about 3 minutes. Turn heat up slightly and add white wine and simmer until wine is almost totally evaporated. Add tomatoes, salt and pepper and simmer covered for about 5 minutes. Add fish, cover and simmer over the lowest heat until fish is just done. Serve over white rice. Garnish with chopped parsley. Before eating, squeeze a piece of fresh lime over entire dish.
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