Orange Roughy With Sauteed Olives, Capers & Tomatoes
photo by L.m.vengo
- Ready In:
- 36mins
- Ingredients:
- 9
- Yields:
-
2 fillets
- Serves:
- 2
ingredients
- 1⁄4 cup olive oil
- 2 orange roughy fillets
- 1⁄2 cup chopped fresh parsley
- 1⁄4 teaspoon dry crushed red pepper
- 4 cups cherry tomatoes, halved
- 1 cup kalamata olives or 1 cup other brine-cured black olives, whole
- 1⁄8 cup capers
- 6 garlic cloves, minced
- 3 tablespoons sauvignon blanc wine
directions
- 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, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.
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Reviews
-
It wasn't bad, but wasn't great. The kalamata olives were way to much and I LOVE kalamata olives! I used only half a cup and crushed them because they were just to much for a bite. I also cooked the topping first so the fish would be nice and hot. Could use more red pepper for our taste. Will experiment with it more.
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