Orange Roughy with Sauteed Olives, Capers & Tomatoes

"This is my entry into the event supporting
"O Foods for Ovarian Cancer Awareness Month"

I applaud our community of food bloggers with hearts open wide to the needs and concerns of fellow foodies so dear and close Globally! In this day and age, in a world so "Me" focused, it is an honor and privilege to say yes to the call to support a cause like Ovarian Cancer Awareness! Thank you to Jenn of "The Leftover Queen", Michelle of "Bleeding Espresso" and Sarah of "Ms Adventures in Italy", for hosting this event!

And with a special prayer of support for Gina DePalma and her family;
"The Lord bless you and keep you;
The Lord make His face shine upon you and be gracious to you;
The Lord turn His face toward you and give you peace".

This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!

Ingredients
1/4 cup olive oil
2 Orange Roughy fillets
1/2 cup chopped fresh parsley
1/4 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, whole
1/8 cup Capers
6 garlic cloves, minced
3 Tbs. Sauvignon Blanc

Preparation
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, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

I had made saffron rice with this but while I was pre paring to take photo's I completely forgot to plate it. :) It also was yummy!