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3 tablespoons extra-virgin olive oil
4 6-ounce tilapia fillets, cut into 1-inch chunks
Kosher salt
Freshly ground black pepper
1 shallot, finely minced
2 cloves of garlic, finely minced
2 tablespoons minced kalamata olives
1 tablespoon capers
1 tablespoon fresh thyme, minced
2 cups canned crushed tomatoes
Italian flat-leaf parsley, for garnish
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1st Keep
 ninman
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