Project Description

Recipe Ingredients:

  • 1 1/2 cups diced tomatoes, drained

  • 1 can (15 oz.) blackeyes, drained

  • 1 can (2.25 oz.) sliced olives, drained

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 2 tablespoons finely chopped parsley

  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried

  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried

  • 1/4 teaspoon black pepper

  • 1/2 cup (3 oz.) crumbled feta cheese

  • 4 (*6-oz. each) fish steaks or fillets such as halibut or swordfish

Instructions

Combine all topping ingredients except feta cheese. Gently stir in feta. Set aside.

Grill or broil fish until done. Place about 1/2 cup topping over each serving of fish. If desired, serve with Dilled Baby Limas and Rice (page 74). Makes 2-1/2 cups Topping. Serves 4.