Best Spicy Sauteed Fish With Cherry Tomatoes Recipes

Spicy Whitefish With Olives and Cherry Tomatoes image

Provided by Chef Jeff Z

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
2 lbs tilapia fillets (red snapper or orange roughy)
1/2 cup fresh parsley, chopped
1/2 teaspoon dried red pepper flakes
4 cups cherry tomatoes, halved
1 cup kalamata olive, chopped
6 garlic cloves, minced

Steps:

Heat olive oil in heavy non-stick skillet over medium high heat. Sprinkle fish with salt and pepper. Add fish to skillet and saute until just opaque in the center, about 3 minutes on each side. Transfer fish to platter.
Add parsley and crushed pepper to same skillet and saute for one minute. Add tomatoes, olives and garlic. Saute about two minutes until tomatoes soften and get juicy. Season sauce with salt and pepper.
Spoon over fish and serve hot.

Nutrition Facts : Calories 412.2, Fat 21.3, SaturatedFat 3.7, Cholesterol 113.5, Sodium 423.8, Carbohydrate 9.9, Fiber 3.2, Sugar 4, Protein 47.7

Sauteed Fish With Lemon Butter and Cherry Tomatoes image

Provided by ctrmom

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 fish fillets (any firm, white fish -I used whiting)
2 tablespoons olive oil
salt and pepper
1 lemon, juiced
2 tablespoons butter
8 -10 cherry tomatoes, halved

Steps:

Sautee the fish in the olive oil over medium heat until cooked through, adding salt and pepper to taste. This will take 1-4 minutes per side. Remove to a plate.
Make a sauce by adding a good dollop of butter and the juice of a lemon to the pan. Stir it around, loosening all the crispy bits in the bottom of the pan and allowing it to thicken a bit.
Add a handful of cherry tomatoes, halved and cook just until they are warmed through and begin to break down, adding their juices to the sauce.
Top the plated fish with the gorgeous orange, buttery, lemony sauce you just made and the tomatoes and eat it up.

Nutrition Facts : Calories 309.9, Fat 14.2, SaturatedFat 4.9, Cholesterol 114.3, Sodium 193.2, Carbohydrate 2.7, Fiber 0.8, Sugar 1.3, Protein 41.6

Spicy Sauteed Fish with Olives and Cherry Tomatoes image

Provided by Candida Sportiello

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

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, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.