Wednesday, November 21, 2007

This recipe: Spicy Sauteed Fish With Olives and Cherry Tomatoes

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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
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.Bon AppétitMay 2002Want to see how other cooks rated and reviewed this recipe? Go to
November 19, 2007 5:51 PM
stephanie said...
hey juliethis is great!! thanks!
November 19, 2007 6:04 PM

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