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Broiled Fish with Tapenade

Yield 4 servings (serving size: 1 fillet and 1 1/2 tablespoons tapenade)
A tapenade (TA-puh-nahd) is a thick paste made from olives, olive oil, and a variety of seasonings. It's used as a spread or condiment for bread, vegetables, fish, or meat. This tapenade is a little different from the one in the "Snacks and Beverages" chapter--it has sun-dried tomatoes instead of onions and is stirred instead of processed in a food processor.

Ingredients

  • 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 (about 1/2 inch thick)
  • 2 teaspoons olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 179
  • caloriesfromfat 0.0 %
  • fat 7.2 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.8 g
  • carbohydrate 2.8 g
  • fiber 0.6 g
  • cholesterol 33 mg
  • iron 0.9 mg
  • sodium 350 mg
  • calcium 63 mg

How to Make It

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

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

  3. Preheat broiler.

  4. Place fish on a baking sheet coated with cooking spray. Drizzle with 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.

  5. carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook