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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
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1/4
teaspoon salt
-
1
tablespoon olive oil
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1
cup salsa
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1/4
cup finely chopped pitted green olives
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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,
- Calories 227,
- Protein (gm) 18,
- Carbohydrate (gm) 5,
- Fat, total (gm) 14,
- Cholesterol (mg) 53,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 641,
- Percent Daily Values are based on a 2,000 calorie diet
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