I have really lucked out with access to fresh local fruits and vegetables lately. First, there were the figs. Remember the Grilled Fig and Prosciutto Pizza and the Fig Upside Down Cake? Then we had the mountain blueberry extravaganza that resulted in this Peach and Blueberry Crisp. Last week I found out that my brother in law’s tomato plants were going crazy. This summer he planted his first garden and I was really excited to hear that his tomatoes were doing really well and really excited that he wanted to share some with me!
When I saw the beautiful red and yellow cherry tomatoes I was instantly inspired to serve them over fish. I Googled “fish and cherry tomatoes” and this recipe from epicurious.com was the first to pop up. Usually, I spend forever looking for the perfect recipe but this was just what I had in mind so I went with it.
I found red snapper on sale at the store and it ended up working great with this dish. It was firm and didn’t fall apart when sauteed and good for my husband who doesn’t like strong fish. The cherry tomato/olive mixture is very flavorful and the red pepper flakes add just the right amount of spice to the dish.
This was a great summer dinner and we’ll definitely have this again!
Sauteed Snapper with Cherry Tomatoes
(Recipe source epicurious.com)
Ingredients:
2 tablespoons extra virgin olive oil
3/4 to 1 pound tilapia, red snapper, orange roughy fillets
1/4 cup chopped fresh parsley
1/4-1/2 teaspoon dried crushed red pepper (depending on your spice tolerance)
2 cups cherry tomatoes, halved
1/2 cup Kalamata olives, chopped
3 garlic cloves, minced
Salt and pepper
Directions:
Sprinkle fish with salt and pepper. Preheat a large skillet over medium-high heat. Add olive oil and heat until shimmers. Place fish in skillet and cook for about 3-4 minutes per side, depending on the thickness of your fish. Fish should be opaque and flake easily. Transfer to plate.
Add parsley, crushed red pepper, tomatoes, olives and garlic to same skillet and saute until tomatoes are soft and juicy, about 2-3 minutes. Season with salt and pepper and spoon over fish.
Yield: 2 servings
bakin' and eggs 