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