about 1 pound tilapia, red snapper, or orange roughy fillets (enough for 4 people)
3 tbsp olive oil
1/4 cup chopped cilantro
1/2 tsp dried crushed red pepper
2 cups cherry tomatoes, halved
1 cup olives, roughly chopped
3 cloves garlic, minced
1 tsp capers
Heat oil in nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sautee until just opaque int center, about 3 minutes per side. Transfer fish to serving platter. Add cilantro and crushed red pepper to same skillet, saute 1 minute. Add tomatoes, olives, and garlic; saute until tomatoes are soft and juice, about 2 minutes. Add capers and cook about 30 seconds more. Season with salt and pepper; spoon over fish. Serves 4.
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