Spicy Sauteed Fish With Olives & Cherry Tomatoes
  • 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
  1. Heat olive oil in heavy large skillet over medium-high heat.
  2. Sprinkle fish with salt and pepper.
  3. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter.
  4. Repeat with remaining fish.
  5. Add parsley and crushed red pepper to same skillet; sauté 1 minute.
  6. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
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!