Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4|
|Calories from Fat: 57 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 62.2mg||19 %|
|Sodium 498.3mg||17 %|
|Potassium 992.7mg||26 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 7.7g|
|Protein 36.1g||52 %|
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Calories per serving: 248
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