Grilled Fish with Blackeye Topping

1 1/2    cups diced tomatoes, drained
1          can (15 oz.) blackeyes, drained
1          can (2.25 oz.) sliced olives, drained
3          tablespoons olive oil
1          tablespoon lemon juice
2          tablespoons finely chopped parsley
1          teaspoon minced fresh rosemary or 1/4 teaspoon dried
1          teaspoon minced fresh thyme or 1/4 teaspoon dried
1/4       teaspoon black pepper
1/2       cup (3 oz.) crumbled feta cheese
4          (*6-oz. each) fish steaks or fillets such as halibut or swordfish

Combine all topping ingredients except feta cheese. Gently stir in feta. Set aside.

Grill or broil fish until done. Place about 1/2 cup topping over each serving of fish. If desired, serve with Dilled Baby Limas and Rice (page 74). Makes 2-1/2 cups Topping. Serves 4.

Nutritional Information per Serving:
Calories 297, Protein 11 g, Carbohydrates 27 g, Fat 17 g, Calories from fat 51%, Cholesterol 17 g, Fiber 8 g, Folate 241 mcg, Sodium 855 mg