Lenten Special – Pamela’s Recipe

Recipe_Mar31REV

Spicy Sauteed Fish with Olives & Cherry Tomatoes

(YIELD: Makes 4 servings)

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

Preparation:

Heat olive oil in a 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 the 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.

Michael’s Tip:  Drizzle plated entrée with Ariston Extra Virgin Olive Oil

Customer Tip:  Boneless chicken breasts can be substituted for fish



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