Spicy Sauteed Fish with Olives and Cherry Tomatoes

By tulawdog

Ingredients

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

Preparation

Step 1

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.