Ingredients: serves 4
4 fillets of Orange Ruffy, Halibut, or Tilapia
1/2 c chopped Italian parsley
1 clove minced garlic
1/2 crushed red pepper
2 tbs minced shallot or onion
8 callamata olives quartered lengthwise
2 c diced tomatoes
1. Salt and pepper fish. Put olive oil (enough to really coat the bottom)in fry pan and get hot. Fry fish in hot pan (this will put a nice brown on the the fish) till opaque (about 3 minutes per side).
Set fillets on serving platter or plates.
2. In the same pan heat 1 tbs olive oil and 1 tbs butter. When melted and sizzling add parsley, shallot, crushed red pepper and garlic. Saute for 2 minutes.
3. Add olives and tomatoes. Cook until tomatoes are soft and the mixture is slightly saucy. You may with to add a few tbs of water during the process if you like it a little runnier. Spoon over fish and serve.
Cook's tip: Never add anything to cold olive oil on the stove. It will absorb it and get greasy. Using a hot pan will put a nice sear on things keeping juices in.