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Orange Roughy Veracruz

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4 orange roughy or red snapper fillets (4 ounces each)

1 tablespoon lime juice

1 teaspoon dried oregano

2 teaspoons olive oil

1 onion, chopped

1 clove garlic, minced

1 can (15 ounces) Mexican-style diced tomatoes

12 pimiento-stuffed olives, coarsely chopped

2 tablespoons chopped parsley

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