Spicy Sauteed Fish with Olives and Cherry Tomatoes

• 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

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Sprinkle fish with salt and pepper.
3. Add half of fish to skillet and saute until just opaque in center, about 3 minutes per side.
4. Transfer fish to platter.
5. Repeat with remaining fish.
6. Add parsley and crushed red pepper to same skillet; saute 1 minute.
7. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juicy, about 2 minutes.
8. Season sauce with salt and pepper; spoon over fish.

olive oil, tilapia, parsley, red pepper, cherry tomatoes, olives, garlic

Taken from www.epicurious.com/recipes/food/views/spicy-sauteed-fish-with-olives-and-cherry-tomatoes-106470 (may not work)