Broiled Fish With Tapenade

Oxmoor House
A tapenade is a thick sauce made of olives, olive oil, herbs, and other seasonings.
4 servings (1 fillet and about 1 1/2 tablespoons tapenade)


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1/4 cup sliced sun-dried tomatoes, packed without oil
1/2 cup boiling water
8 kalamata olives, pitted and chopped
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
1 1/2 teaspoons olive oil
1/8 teaspoon salt
1 garlic clove, minced
Cooking spray
4 (6-ounce) orange roughy fillets (1/2 inch thick)
2 teaspoons olive oil
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper


Combine tomatoes and water; let stand 10 minutes. Drain.

Combine olives and next 6 ingredients. Chop tomatoes; add to olive mixture. Stir well; set aside.

Preheat broiler.

Place fish on a baking sheet coated with cooking spray; drizzle with olive oil, and sprinkle with paprika and pepper. Broil 3 minutes. Top with olive mixture; broil 3 minutes or until fish flakes easily when tested with a fork.

Created date

March 2010

Nutritional Information

Calories 179
Fat 7.2 g
Satfat 0.8 g
Protein 24.8 g
Carbohydrate 2.8 g
Cholesterol 33 mg
Iron 0.9 mg
Sodium 350 mg
Caloriesfromfat 37 %
Fiber 0.6 g
Calcium 63 mg