Ingredients

• ⅓ cup pitted green olives
• ¼ cup capers
• 4 (6 oz) fillets haddock (or snapper, grouper, or halibut; about 1 ½ lb)
• ⅛ teaspoon pepper
• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon tomato paste
• ½ cup dry white wine

Steps

1. Drain olives and capers. Season both sides of fish with pepper (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and tomatoes; cook and stir 2–3 minutes until tomatoes are softened.
3. Stir in olives, capers, tomato paste, and wine; cook and stir 4–5 minutes until thickened slightly.
4. Add fish to pan; spoon tomato mixture over fish. Reduce heat to medium-low and cover; cook 5–10 minutes, without flipping, until centers of fillets flake easily and are 145°F. Serve.

Ingredients

• 4 ripe mangos
• 5 limes, for juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup canola oil
• ½ cup chopped pecans
• 1 bag fresh baby spinach (5–6 oz)

Steps

1. Cut sides of mangos away from pits, scoop out flesh, and slice. Juice limes (⅓ cup). Place lime juice in food processor (or blender); add salt, pepper, oil, and one-fourth of the mango slices. Process until smooth; set dressing aside.
2. Preheat small sauté pan on medium 2–3 minutes. Place pecans in pan; cook and stir 3–4 minutes until toasted.
3. Divide spinach among serving plates; arrange remaining three-fourths mango slices on top of spinach, sprinkle with pecans, and drizzle with dressing. Serve.