Ingredients
4 slices bacon
4 haddock fillets, 20-24 oz (or halibut, mahi, tilapia; thawed, if needed)
1/8 teaspoon pepper
1 pint cherry tomatoes (rinsed)
1 (4.5-ounce) jar garlic-stuffed green olives
1 cup pre-diced red onions
2 tablespoons extra-virgin olive oil

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Cut bacon slices in half; place in pan. Cook 1-2 minutes or until bacon begins to crisp. Wash hands, knife, and cutting board with hot, soapy water.
2. Season both sides of fish with pepper; then place on top of bacon (wash hands). Reduce heat to medium-low; cover and cook 4-5 minutes (without turning). Meanwhile, cut tomatoes into quarters and chop olives coarsely. Place both in medium bowl; stir in onions and olive oil.
3. Pour tomato mixture over fish; cover and cook 3-4 more minutes or until internal temperature of fish reaches 145°F (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish. Serve.

CALORIES (per ¼ recipe) 410kcal; FAT 24g; CHOL 115mg; SODIUM 940mg; CARB 9g; FIBER 2g; PROTEIN 36g; VIT A 15%; VIT C 20%; CALC 8%; IRON 10%

Ingredients
1 (15.25-ounce) can low-sodium whole kernel corn (drained)
1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
¼ cup pre-sliced green onions
¼ cup ranch salad dressing
¼ teaspoon pepper

Steps

1. Combine all ingredients in medium bowl.
2. Chill until ready to serve. Stir once before serving.

CALORIES (per ¼ recipe) 150kcal; FAT 8g; CHOL 5mg; SODIUM 300mg; CARB 19g; FIBER 3g; PROTEIN 3g; VIT A 6%; VIT C 25%; CALC 2%; IRON 2%