Spicy sauteed fish with olives and cherry tomatoes
Fish second courses
You probably see a lot of the same 'flavor profiles' over and over on this blog. In fact, most food blogs are probably the same way. It makes sense, people naturally gravitate towards certain flavors, and shy away from others. For us, throw kalamata olives and fresh cherry tomatoes, plus a bit of red pepper flakes (heck, anything with red pepper flakes) and we're all over it. But one mention of the word DILL and we run for the exits. Sorry, dill-lovers, it's just not our thing. On to the fish. We get ours frozen, because a) we're cheap. b) we're skeptical of 'fresh' seafood that's obviously been carted a long way to get to us here in Tennessee (something smells fishy, literally!). and c) did I mention we're cheap? Spending $10-$15/lb for something isn't high on our priority list, unless it's, you know, chocolate or something. So frozen fish it is! So long as we remember to thaw it. We have trouble with that, remembering to take the fish out of the freezer and put it into the fridge the
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