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Thursday March 02, 2006

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES


1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced


Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet sauté 1 minute. Add tomatoes, olives, and garlic sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper spoon over fish.

Posted by Philips at 5:55 PM
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Thursday March 02, 2006

THYME-ROASTED SWEET POTATOES

THYME-ROASTED SWEET POTATOES

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers All those complex carbs will make you feel fuller longer than white potatoes do.




4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes




Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Posted by Philips at 5:52 PM
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