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

Prep

• Cut tomatoes and chop olives; place both in medium bowl.
• Stir in onions and olive oil; set aside.

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.
2. Season both sides of fish with pepper; then place on top of bacon. Reduce heat to medium-low; cover and cook 4-5 minutes (without turning).
3. Pour tomato mixture over fish and cover; cook 3-4 more minutes or until fish is 145°F (or flesh is opaque and separates easily). Serve.

CALORIES (per ¼ recipe) 380kcal; FAT 24g; CHOL 105mg; SODIUM 1170mg; CARB 9g; FIBER 2g; PROTEIN 30g; VIT A 15%; VIT C 20%; CALC 4%; IRON 4%

Ingredients
1 (15.25-oz) 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) 140kcal; FAT 6g; CHOL 5mg; SODIUM 290mg; CARB 20g; FIBER 0g; PROTEIN 3g; VIT A 6%; VIT C 20%; CALC 2%; IRON 2%