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Send a Meal Blog

Thursday, April 21 2011


  • 8  small  cloves garlic
  • 1/2  of a 6.5-oz. jar  oil-packed dried tomato halves with herbs (1/3 cup)
  • 1/2  cup  pitted mixed green olives
  • 4  5- to 6-oz.  red snapper fillets or other firm-flesh white fish
  • 1/4  cup  crumbled feta cheese
  •     Fresh oregano leaves (optional)
  •     Pepperoncini (optional)


1. 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.

2. 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.

3. To serve, top fish with tomato-olive mixture, cheese, fresh oregano, and pepperoncini. Makes 4 servings.

nutrition facts

  • Servings Per Recipe 4 servigns
  • Calories245, 
  • Total Fat (g)9, 
  • Saturated Fat (g)3,
  • Monounsaturated Fat (g)4, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)61, 
  • Sodium (mg)808, 
  • Carbohydrate (g)8, 
  • Fiber (g)1, 
  • Protein (g)32, 
  • Vitamin C (DV%)47, 
  • Calcium (DV%)13, 
  • Iron (DV%)7, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:32 am   |  Permalink   |  0 Comments  |  Email

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