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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Candida Sportiello writes: As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s. 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. 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 |
Directions:
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.
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