Spicy Sauteed Fish With Olives And Cherry Tomatoes Recipe - Cooking Index
Spicy Sauteed Fish With Olives And Cherry Tomatoes Recipe - Cooking Index
As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years -- but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s.
Type: Fish| 1/4 cup | 59ml | Olive oil |
| 2 lbs | 908g / 32oz | Tilapia, red snapper, or |
| Orange roughy fillets | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Chopped fresh parsley |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| 4 cups | 250g / 8.8oz | Cherry tomatoes - halved |
| 1 cup | 146g / 5.1oz | Kalamata olives - chopped |
| = (or other brine-cured black olives) | ||
| 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 saute 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; saute 1 minute. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
This recipe yields 4 servings.
Source:
Bon Appetit, May 2002
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