Spicy Sauteed Fish with Olives and Cherry Tomatoes

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.