Spicy Sauteed Fish with Kalamata Olives (or Artichokes) and Cherry Tomatoes

Sauteed Tilapia with Tomatoes and Olives

INGREDIENTS:

1/4 cup                Olive Oil

2 lbs                    Tilapia, Red Snapper or Orange Roughy Fillets

1/2 cup                Fresh Parsley, chopped

1/2 tsp                 Dried Crushed Red Pepper

4 cups                 Cherry Tomatoes, halved

1 cup                    Kalamata Olives, chopped

6                            Garlic Cloves, minced

INSTRUCTIONS:

Heat olive oil in a heavy large skillet over medium-high heat.  Sprinkle fish with salt and pepper.  Add half of fish to skillet and saute until just opaque in the center, about 3 minutes per side.  Transfer fish to platter.  Repeat with remaining fish.  Add parsley and crushed red pepper to the same skillet.  Saute one minute.  Add tomatoes, olives and garlic.  Saute until tomatoes are soft and juicy, about 2 minutes.  Spoon over fish.