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Fish Mediterranee (P, KLP, TNT)
Source: Bon Appetit May 2002, Candida Sportiello, Ventotene, Italy
Serves: 6 to 8

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup fresh parsley, chopped
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

Heat olive oil in 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 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.

Poster's Notes:
I got this recipe from my daughter a couple days ago and made it today for supper. I made some minor changes as I didn't have every thing on hand. I used salmon fillets, dried parsley flakes, Roma tomatoes cut into little cubes, no crushed dried red pepper (too hot for my wife). It came out very good and very elegant to serve for guests.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A