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Spicy Sauteed Fish With Olives & Cherry Tomatoes


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By gia
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced


Heat olive oil in heavy large skillet over medium-high heat.


Sprinkle fish with salt and pepper.


Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter.


Repeat with remaining fish.


Add parsley and crushed red pepper to same skillet; sauté 1 minute.


Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.


Pairs Well With


Notes

I'm not really much of a fish eater...but even I like it cooked this way. Once I was out of Cherry Tomatoes and used 1/2 small can of whole tomatoes instead and it was delicious....

Enjoy! Oh! I forgot...it's good for you too!

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