Spicy sauteed fish with olives and cherry tomatoes from Epicurious by Bon Appetit

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Notes about this recipe

  • Recipe Notes

    Recipe by Candida Sportiello, Ventotene, Italy. Substitutions: orange roughy fillets for tilapia; other brine-cured black olives for Kalamata olives.

  • Laura on January 20, 2013

    I've made this numerous times and it always hits the spot. Couldn't be easier or quicker. And it's delicious!

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