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Orange Roughy

1 md Tomato
2 tb Ripe olives, sliced
1 tb Italian parsley, chopped
1 tb Red wine vinegar
1 lb Orange roughy fillets
1/4 c Dijon mustard, divided(3 TBS)
1 cn Chicken broth (or 2 cups)
1 Clove garlic, chopped
1 c Uncooked rice
1 10 oz. pkg chopped spinach


Combine first 4 ingredients; stir and set aside. Pat fillets dry and rub with mustard. Combine broth with 3 TBS mustard and garlic in large skillet.Bring to boil and add rice. Cover and reduce heat; simmer for 10 minutes. Stir in spinach. Arrange fillets on top. Cover and simmer for 8 minutes or until liquid is absorbed. Spoon tomatoes over top and serve.


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