Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Recipe By : "Mexican Cookery" by Barbara Hansen From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6|
|Calories from Fat: 65 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 110.5mg||34 %|
|Sodium 350.9mg||12 %|
|Potassium 1654.1mg||44 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 9.5g|
|Protein 63.8g||91 %|
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Calories per serving: 381
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