Spicy Sauteed Fish with Olives and Cerry Tomatoes

Name: Spicy Sauteed Fish with Olives and Cerry Tomatoes
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

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Servings: 4

Cost: $5.95 /serving

Author : Dasha Wright Ewing

fish olive cherry tomato

Spicy Sauteed Fish with Olives and Cerry Tomatoes

Ingredients

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1/4 cup olive oil2 pounds tilapia, red snapper or orange roughy fillets1/2 cup chopped fresh parsley1/2 teaspoon dried crushed red pepper4 cups cherry tomatoes, halved1 cup Kalamata olives or other brine-cured black olives, chopped6 garlic cloves, minced

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Instructions

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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.