This is one of those meals that has it all. Healthy, elegant, flavorful and super fast makes it a hard weeknight meal to beat. And since everything's cooked in a single skillet, you’ll have dinner on the table in about twenty minutes.
Oh, and it’s tasty and so very good as leftovers over a mound of creamy mashed potatoes for lunch.
Though Jesse and I loved this meal I admit, the kiddo didn’t like it at all. In fact she refused to taste it period, but she’s nine. She doesn’t like much of anything right now. Except Ding Dongs, Doritos and Spaghettios.
You know the kinds of foods kids like. (Or maybe just my kid.) Basically anything that comes straight out of a pretty box with plenty of unpronounceable ingredients.
If your child is a perfect eater please don’t tell me. I’ll just feel guilty that I fed Clara spaghetti when she refused to eat the fish, tomatoes and olives. Which of course was the entire thing. Someday, she’ll like these beautiful dishes. Right? Please tell me she will. I need this disillusioned security in my life.
When do children start enjoying fresh healthy foods anyway? Let me guess, when they have kids of their own!
Spicy Skillet Red Snapper with Tomatoes, Olives & Garlic
Twenty minutes to dinner! Seriously, I need more meals like this in my life.
1/4 cup olive oil
1 to 1 1/2 pounds red snapper
Salt & pepper
1 pint grape tomatoes
1/2 cup Greek Green Pitted Hot Pepper Olives, chopped (Look in your local grocery store olive bar)
4 cloves garlic, minced
1. Rinse the red snapper in cool water. Pat dry. Season with salt and pepper.
2. In a large skillet heat oil over medium-high heat. Carefully slide in the fish. Do this in batches if you need. Cook about 3 minutes per side until fish is cooked through.
3. Turn off the heat. Leaving the oil in the skillet, move fish to a plate and set aside.
4. Over medium heat cook the tomatoes, chopped olives and minced garlic together until tomatoes start to shrivel. Be careful, tomatoes can pop and explode if too hot! Turn down the heat if needed.
5. Slide fish back into the skillet. Cook until warmed through. Plate and serve.
Recipe and photograph by Laura Flowers.