Sauteed Fish with Olives and Cherry Tomatoes
(Pesce Saltato con Olive e Pomodorini)
Ingredients:
1/4 cup extra virgin olive oil
2 lbs 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 saute 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; saute 1 minute.
Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes.
Season sauce with salt and pepper; spoon over fish. Makes 4 servings.