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Olive Oil-Poached Mahimahi With Mediterranean Tomato Sauce

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2 1/2 cups olive oil

6 plum tomatoes, halved

1 fresh rosemary sprig

4 (6-ounce) mahimahi steaks

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper, divided

3/4 cup pitted kalamata olives, quartered

1 tablespoon capers

2 teaspoons chopped fresh rosemary

1 teaspoon red wine vinegar

Garnish: fresh rosemary sprigs

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