Name: Spicy Sauteed Fish with Olives and Cerry Tomatoes
Yield: 4 Servings
Ingredients: 1/4 cup olive oil; 2 pounds tilapia, red snapper or orange roughy fillets; 1/2 cup chopped fresh parsley; 1/2 teaspoon dried crushed red pepper; 4 cups cherry tomatoes, halved; 1 cup Kalamata olives or other brine-cured black olives, chopped; 6 garlic cloves, minced

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