Sautéed Fish with Olives and Cherry Tomatoes

This recipe from Morey's seafood is a great change of pace!

1 T  Olive oil

1 T  Butter

4  Fish fillets, about 4 oz each (cod, tilapia or orange roughy)

1/3 c  Fresh parsley, chopped

1/2 tsp  Dried crushed red pepper, or to taste

1 pint  Grape tomatoes, halved

1/2 c  Pitted Kalamata olives

3  Garlic cloves, minced

Heat olive and butter in a large non-stick skillet over medium high heat.  Place the fish in the heated skillet, and sauté for 4 minutes or until golden brown.  Turn the fish and sauté the other side for 3-4 minutes.  (Timing depends on the thickness of the fillets).  Transfer fish to a warm serving platter.  cover with foil.  Add parsley and crushed red pepper to the same skillet and sauté for 1 minute.  Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes.  Spoon hot sauce over fish.

Serves 4.  Per serving:  207 calories, 12 g fat, 3 g saturated fat, 8 mg cholesterol, 243 mg sodium, 7 g carbohydrate, 2 g fiber, 20 g protein.