Sprinkle fish with sea salt; place in a large resealable plastic bag. Grate zest (colored portion of peel) from limes, then squeeze juice; add zest and juice to fish in bag. Seal; marinate 1 hour at room temperature or up to 5 hours in the refrigerator. Heat a large skillet over high heat; add olive oil and onions; cook until golden. Add garlic; cook 1 minute more. Reduce heat to medium. Add tomatoes; cook 10 minutes. Add olives, capers, jalapenos, parsley, rosemary, marjoram, oregano and pepper to taste; cook over low heat for about 15 minutes more, adding a small amount of stock or water if mixture gets too dry. Add fish marinade to tomato mixture in skillet. Arrange fish on top; cover. Cook over low heat, about 4 minutes on each side. (Fish is done when it flakes easily with a fork.) Discard herb sprigs. Serve with rice or pasta. Yields 6 to 8 servings. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Jack and Mary Billings Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 12 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 959.8mg||33 %|
|Potassium 112.9mg||3 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 7.9g|
|Protein 0.8g||1 %|
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Calories per serving: 42
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