Spicy Sauteed Fish with Olives and Cherry Tomatoes


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spicy Sauteed Fish with Olives and Cherry Tomatoes calories by ingredient



Number of Servings: 8

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

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.

Member Ratings For This Recipe


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    Very Good
    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