Spicy Sauteed Fish with Olives and Cherry Tomatoes

Spicy Sauteed Fish with Olives and Cherry Tomatoes
Photo by Dasha Wright Ewing

Ingredients

  • ½ teaspoon dried crushed red pepper
  • 6 garlic cloves
  • ¼ cup olive oil
  • 2 pounds tilapia, red snapper, or orange roughy fillets
  • 4 cups cherry tomatoes
  • ½ cup fresh parsley
  • 1 cup Kalamata olives or other brine-cured black olives

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; s...

View full recipe at Epicurious

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