Fish with Salsa and Olives

Olives add color and flavor to pan-fried catfish in this fast dinner recipe.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Fish with Salsa and Olives
pound fresh or frozen catfish, red snapper, or sea bass fillets, cut 1/2 inch thick
tablespoons all-purpose flour
teaspoon salt
tablespoon olive oil
cup salsa
cup finely chopped pitted green olives
cup finely chopped pitted kalamata or ripe olives
  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)
    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
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