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Spicey Tilapia

1/4 cup olive oil

2 pounds tilapia, red snapper, or orange roughy fillets

1/2 cup chopped fresh 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 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.

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