South-Of-The-Border Cod Skillet For Two

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1-1/2 teaspoons Pure Wesson® Canola Oil

1/4 cup chopped onion

1/2 cup (1/2 of 10-oz can) undrained Ro*Tel® Original Diced Tomatoes & Green Chilies

2 small cod fillets (4 oz each), thawed if frozen

1/8 teaspoon salt

1-1/2 teaspoons fresh lime or lemon juice

1 tablespoon sliced ripe olives

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