In a bowl, combine tomatoes and pepper with oil, garlic, half the oregano, vinegar, salt and pepper.
Microwave corn syrup on high for 10 seconds to liquefy it, then add to tomatoes.
Sprinkle lemon juice and remaining oregano over fillets.
In a non-stick grilling pan, cook fillets on medium-high heat 2 minutes per side or until lightly browned and fish breaks apart when lightly pressed.
Wipe pan with paper towels, add vegetable mixture and cook on high for 4 minutes, stirring gently. When tomatoes are tender and lightly browned, cooking is done.
Serve hot fish with warm tomatoes and their pan juices.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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