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Broiled Fish With Tapenade

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

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

Nutrition 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

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 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.

Oxmoor House Healthy Eating Collection