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Spicy Sauteed Fish with Olives and Cherry Tomatoes
Preparation Time : 1 Hour
Serves : 4
Ingredients
14 cup olive oil
2 lbs red snapper (tilapia red snapper or orange roughy fillets)
12 cup fresh parsley (chopped)
12 tsp crushed red pepper (dried)
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4 cups cherry tomatoes (halved)
1 cup kalamata olives (brine cured black olives chopped)
6 garlic cloves (minced)
Directions
2. Sprinkle fish with salt and pepper.
3. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; sauté 1 minute.
7. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish.
Amount Per Serving
| Calories 427 | Calories from Fat 177 |
% Daily Value *
| Total Fat 20 g | 30% |
| Saturated Fat 2 g | 11% |
| Trans Fat | 0% |
| Cholesterol 84 mg | 28% |
| Sodium 452 mg | 19% |
| Total Carbohydrate 11 g | 4% |
| Dietary Fiber 3 g | 13% |
| Sugars 6 g |
Protein 50 g
| Vitamin A | 52% |
| Vitamin C 40 mg | 66% |
| Calcium 139 mg | 14% |
| Iron 2 mg | 9% |
| Potassium 1 g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
