Spicy Sauteed Fish with Olives and Cherry Tomatoes
(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1/4 cup olive oil2 pounds tilapia, red snapper, or orange roughy fillets1/2 cup chopped fresh parsley1/2 teaspoon dried crushed red pepper4 cups cherry tomatoes, halved1 cup Kalamata olives or other brine-cured black olives, chopped6 garlic cloves, minced
Directions
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.

Serving Size: 6 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user RBURGER11.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 296.0
  • Total Fat: 18.9 g
  • Cholesterol: 45.7 mg
  • Sodium: 701.4 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 23.6 g

Member Reviews
  • CD12427107
     I made this just for myself so adjusted the ingredients for one serving. I used cod instead of tilapia because I had that on hand. Used basil instead of parsley. Very good with a little bite from the red pepper and tang from the olives. Served with sauted spinach and asparagus. - 2/24/15



© 2024 SparkPeople, Inc. - Terms - Privacy