Ingredients for Orange Roughy With Sauteed Olives Capers Tomatoes
- 2 tablespoons olive oil
- Orange Roughy Fillets
- Fresh Parsley
- Dry Crushed Red Pepper
- Cherry Tomatoes
- Kalamata Olives
- 2 tablespoons capers
- Garlic Cloves
- Sauvignon Blanc Wine
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How to Make Orange Roughy With Sauteed Olives Capers Tomatoes
- Heat 2 tablespoons of olive oil in a heavy large skillet over medium-high heat.
- Season the orange roughy fillets (about 1 pound) generously with salt and freshly ground black pepper.
- Add half of the fish to the skillet and sauté until just opaque in the center, about 3 minutes per side.
- Transfer the cooked fish to a platter and keep warm.
- Repeat step 3 with the remaining fish fillets.
- Add 1 tablespoon chopped fresh parsley and a pinch of crushed red pepper flakes to the skillet.
- Sauté for 1 minute.
- Add 1 cup cherry or grape tomatoes, ½ cup pitted Kalamata olives, 2 tablespoons capers, and 2 cloves minced garlic to the skillet.
- Sauté until the tomatoes are soft and juicy, about 2 minutes.
- Add 2-3 tablespoons of dry white wine to the skillet. Season with salt and pepper to taste.
- Spoon the sauce generously over the fish and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
32g
Fat
24g
Carbs
6g
