Fish With Salsa and Olives
1 pound fresh or frozen catfish, red snapper, or sea bass fillets, cut 1/2 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 tablespoon olive oil
1 cup salsa
1/4 cup finely chopped pitted green olives
1/4 cup finely chopped pitted kalamata or ripe olives
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
2. In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated through.
Makes 4 servings