Spicy Sauteed Fish With Olives And Cherry Tomatoes

Spicy Sauteed Fish With Olives And Cherry Tomatoes
Spicy Sauteed Fish With Olives And Cherry Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup olive oil

  • 2

    pounds tilapia, red snapper, or orange roughy fillets

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup chopped fresh parsley

  • 1/2

    teaspoon dried crushed red pepper

  • 4

    cups cherry tomatoes halved

  • 1

    cup Kalamata olives chopped (or other brine-cured black olives)

  • 6

    garlic cloves minced

Directions

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. This recipe yields 4 servings. I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best.

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