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Pat-NoCal

Rec: Spicy Sauteed Fish with Olives and Cherry Tomatoes

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Joined: Dec 9, 2005

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Posted to Thread #24507 at 3:04 pm on Jun 17, 2013

Spicy Sauteed Fish with Olives and Cherry Tomatoes

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets (Pat’s note: cod is good too)
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.

Makes 4 servings.

Source: 5/02 Bon Appetit www.epicurious.com/recipes/food/views/106470

Pat’s notes: Delicious and so easy. Sometimes I use good canned tomatoes.


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