Fish with Salsa and Olives
Recipe from
Better Homes and Gardens
Olives add color and flavor to pan-fried catfish in this fast dinner recipe.
Ingredients
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1 poundfresh or frozen catfish, red snapper, or sea bass fillets, cut 1/2 inch thicksee savings
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2 tablespoonsall-purpose floursee savings
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1/4 teaspoonsaltsee savings
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1 tablespoonolive oilsee savings
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1 cupsalsasee savings
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1/4 cupfinely chopped pitted green olivessee savings
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1/4 cupfinely chopped pitted kalamata or ripe olivessee savings
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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces, if necessary. Combine flour and salt. Coat both sides of fish with flour mixture.
2.
In a large skillet cook fish in hot oil over medium heat for 6 to 8 minutes or until fish flakes easily with a fork, turning once. (Reduce heat if necessary to prevent burning.) Combine salsa, green olives, and kalamata olives; pour over fish in skillet. Cook about 1 minute more or until heated through. Makes 4 servings.
Nutrition information
Per serving: Calories 227, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 53 mg, Sodium 641 mg, Carbohydrate 5 g, Fiber 1 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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slightly nutty flavor with a finish that isits own or pairing with a meal. Swordfishdecided to use this fish in a recipe to pair with the Insolia. Afterwith Raisin-Olive Salsa" as a way to rememberthe brine of the olives in the salsa. This read more...
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