Rating: 4.5 stars
105 Ratings
  • 5 star values: 67
  • 4 star values: 13
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 3
Sara Quessenberry

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Credit: Jose Picayo

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

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  • Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.

  • Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.

  • Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes.

  • Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.

Nutrition Facts

276 calories; fat 13g; saturated fat 3g; cholesterol 73mg; sodium 540mg; protein 35g; carbohydrates 8g; fiber 3g.
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