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- Makes: 4 servings
- Start to Finish
6 1/2 -
oil-packed dried tomato halves with herbs (1/3 cup)
pitted mixed green olives
red snapper fillets or other firm-flesh white fish
crumbled feta cheese
Fresh oregano leaves (optional)
Peel garlic cloves. With side of wide knife smash garlic. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet. Add tomatoes, olives, and garlic to hot oil. Cook 2 to 3 minutes, until garlic is golden. Use slotted spoon to remove tomato-olive mixture. Reserve oil in skillet to cook fish. Set aside tomato-olive mixture.
Rinse and pat dry fish. Season with salt and pepper. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.
To serve, top fish with tomato-olive mixture, cheese, and, if desired, fresh oregano and pepperoncini. Makes 4 servings.
Servings Per Recipe 4, Potassium (mg) 996, sodium (mg) 808, calcium (mg) 131, pro. (g) 32, Folate (µg) 16, cal. (kcal) 245, Cobalamin (Vit. B12) (µg) 5, carb. (g) 8, Niacin (mg) 1, Fat, total (g) 9, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 61, iron (mg) 1, sat. fat (g) 3, Thiamin (mg) 0, Monounsaturated fat (g) 4, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, vit. A (IU) 534, fiber (g) 1, vit. C (mg) 28