By the time I had a chance to look up from my desk yesterday, it was 7:00pm! YIKES…where does the time go? I had some redfish filets out for dinner, but honestly, I hadn’t given much thought as to how I’d prepare them. After a quick look into the fridge, a container of Kalamata olives were begging to be used as well as some really pretty cherry tomatoes on the counter. Perfect! I sent TBP (Teenage Bottomless Pit) out to snip some flat leaf parsley from the garden, and I put MM (Marlboro Man) onto the task of picking out a nice wine (he’s SO good at that!) I sautéed the fish, made a quick sauce of garlic, crushed red pepper, parsley, tomatoes, olives and a splash of white wine, and voila!…dinner was served. This was so easy, absolutely packed with flavor and would be great for entertaining as well as a quick weeknight meal! Use whatever fish you like…tilapia, snapper, cod, halibut, etc. It’s a great way to incorporate more fish into your diet!
Spicy Fish with Olives and Tomatoes
Adapted from Bon Appetite
- 3-4 tablespoons olive oil
- 6 fish filets
- 1/2 cup flat leaf parsley, chopped
- 1/2 – 1 teaspoon crushed red pepper (depending on how spicy you like it)
- 4 cups cherry tomatoes, halved
- 1 cup Kalamata olives, chopped
- 6 cloves garlic, minced
- 1/2 cup dry white wine
Heat oil in large skillet over medium-high heat. Lightly season fish with salt and pepper (or your favorite seasoning). Sauté fish in batches until just opaque in center (this will depend on thickness of fish…tilapia will take 2-3 minutes per side). Transfer to a platter, tent with foil to keep warm, and repeat with remaining fish.
Lower heat and add garlic, parsley and red pepper; sauté about 1 minute and add the wine, tomatoes and olives. Sauté until tomatoes are soft and juicy, about 2-3 minutes. Spoon over fish and serve.
Good quality canned tomatoes can be substituted for fresh if preferred.