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.
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
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
How to Make It
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.
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.
carbo rating: 2
The Complete Step-by-Step Low Carb Cookbook
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