Friday, July 29, 2011

Spicy Sauteed Fish with Olives and Tomatoes

I can’t remember if I’ve mentioned this before, but summer is not my favorite time of year.  I know most people seem to look forward to summer, and relish it.  But in my opinion, it’s too dang hot to want to do anything outside, even too uncomfortable to just sit on the front porch and read.  I’ve never been a pool person and hate laying out (perhaps that’s why I hated being a lifeguard so much).  And summer is NOT a relaxing time for me, I always seem to be on the go-go-go all the time.  I was out of town every single weekend in May, and ever since then we’ve gone out of town at least every other weekend.

But, just taking one look at this plate makes me want to stop whining about all the things I don’t like about summer, and focus on the things I LOVE about summer.  Like tons of great produce in my CSA box.  And having enough light to take a decent photo!  When I get a good train of thought going like this, it leads me to think of other good things about summer.  While it’s true we’ve been out of town every other weekend this summer, most of it’s been because we’ve been visiting family in Kentucky.  Between pool parties, barbecues, and going out on the lake, I must say we’ve had a nice summer.

This recipe utilized some great tomatoes from the CSA box, and was super quick and easy to prepare.  I know Nathan loves anything with a kick of crushed red pepper, and this recipe has that.  He’s not usually a fan of olives, but he more than tolerated them in this dish.  I think the olives combined really well with the tomatoes and fish.  Having a bountiful box of veggies every two weeks keeps me pretty well supplied with easy, healthy side options, so the roasted veggies were an obvious choice.  I don’t think I’ll ever get enough roasted squash & zucchini. (And if I do get tired of roasting, I can just make this raw veggie salad!)  Alongside the fish with olives and tomatoes, and the roasted veggies, I cooked up some whole wheat couscous.  Once the couscous was done, I mixed in some jarred basil pesto for flavor.  The meal was topped off with a sprinkle of fresh local feta cheese I recently picked up at the Farmer’s Market from my favorite goat cheese maker, Noble Springs.  This recipe brought everything together really well, and I know it’s one we’ll enjoy again!


Spicy Sauteed Fish with Olives and Tomatoes

Yield: 4 servings

The original recipe called for parsley, which I didn't have, so I subbed fresh basil.


3 tablespoons olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh basil (or 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


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 basil 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.

adapted from Epicurious via Love & Olive Oil


  Pin It

3 Responses to “Spicy Sauteed Fish with Olives and Tomatoes”

Leave a Comment