Spicy Sauteed Fish with Olives and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Old Italian recipe from the island of Ventotene off the coast of Naples. from Calls for 2 lbs. fish, but I use 1. Ingredients:
1/4 cup olive oil |
1 pound 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 |
Directions:
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 saute until just opaque in center, about 3 minutes per side.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; saute 1 minute.
7. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish. Bon Appetit May 2002
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