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

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)
    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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