Orange Roughy With Sauteed Olives, Capers & Tomatoes

L.m.vengo's Note:

This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!

• Total Time: 36 mins
• Prep Time: 30 mins
• Cook Time: 6 mins

Ingredients:

Serves: 2

Yield: 2.0 fillets

• 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:

1. 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.

Reviews

[nancy_sergi_11169948]

I made this last night. It was fantastic. I didn't have capers and didn't add the red pepper flakes. I added black olives and the tomatoes and used, forgive me, white cooking wine. I will be making this again for sure.

[Chef #1518415]

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.