Spicy Sauteed Fish with Olives and Cherry Tomatoes

Ingredients

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

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