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Fish with Salsa and Olives
Ingredients
- 1 pound fresh or frozen catfish, red snapper, or sea bass fillets, cut 1/2 inch thick
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 cup salsa
- 1/4 cup finely chopped pitted green olives
- 1/4 cup finely chopped pitted kalamata or ripe olives
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 Facts
(Fish with Salsa and Olives)
- Servings Per Recipe 4,
- cal. (kcal) 227,
- Fat, total (g) 14,
- chol. (mg) 53,
- sat. fat (g) 3,
- carb. (g) 5,
- fiber (g) 1,
- pro. (g) 18,
- sodium (mg) 641,
- Percent Daily Values are based on a 2,000 calorie diet
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