Spicy Sauteed Fish with Olives and Cherry Tomatoes
This is terrific with cherry tomatoes that are in the peak of ripeness. The original recipe had more olives — you can certainly up the amount according to your tastes.
Adapted from Bon Appetit, May 2002.
2 tbsp olive oil
1 lb (or 2 servings) firm white fish (tilapia works well; cod would be good)
1/3 cup chopped fresh parsley
1/4 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1/3 cup Kalamata olives or other brine-cured black olives, chopped
3 garlic cloves, minced
Heat the olive oil in heavy large skillet over medium-high heat. Season the fish well with kosher salt and pepper, and saute it in the skillet until just opaque in the center. Transfer the fish to a platter. Into the skillet add the chopped parsley and crushed red pepper; saute for about a minute before adding the garlic, cherry tomatoes, and olives. Saute until the cherry tomatoes have softened and released some of their juices, about 2 minutes. Spoon the sauce over the fish and serve.
Makes 2 servings.