Spicy Neapolitan Fish
- Ready In:
- 23mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 2 lbs red snapper or 2 lbs orange roughy fillets
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup chopped fresh basil
- 1⁄2 teaspoon dry crushed red pepper (or more)
- 4 cups cherry tomatoes, halved
- 1 cup kalamata olives (Cracked green olives work too) or 1 cup other brine-cured black olives, chopped (Cracked green olives work too)
- 6 garlic cloves, minced
- salt and pepper
- 2 tablespoons white wine
- 1 tablespoon chopped capers (optional)
- 1 cup chopped artichoke heart (optional)
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 wine,tomatoes, olives, and garlic (capers and artichoke hearts if using); sauté until tomatoes are soft and juicy, about 2 minutes.
- Season sauce with salt and pepper; spoon over fish.
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Reviews
-
We really enjoyed the tilapia fillets with all the fresh ingredients. I lightly dusted the fish with my cajun seasoning, which is similar to Emeril's Essence, prior to sauteing. I reduced the amount of red peppers to a pinch because of the cajun seasoning. I also used only 2 cups of cherry tomatoes which was more than enough. The instructions did not say when to add the fresh basil so I tossed it in with the parsley and crushed red pepper. The next time I will just sprinkle the basil on top of the dish prior to serving. Used the artichoke hearts but deleted capers because I was out of them. Thanks for posting a great recipe.
RECIPE SUBMITTED BY
Geema
Naples, 87
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