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Greek Mahimahi

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Ingredients

4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick), skinned

1 teaspoon black pepper, divided

1/2 teaspoon salt, divided

cooking spray

2 cups tomato wedges

1/4 cup thinly vertically sliced red onion

3 tablespoons halved pitted kalamata olives

2 tablespoons chopped fresh parsley

1 tablespoon red wine vinegar

2 teaspoons extra-virgin olive oil

1 teaspoon chopped fresh oregano

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