Broiled Fish with 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.
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- Calories: 179
- Calories from fat: 0.0%
- Fat: 7.2g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 24.8g
- Carbohydrate: 2.8g
- Fiber: 0.6g
- Cholesterol: 33mg
- Iron: 0.9mg
- Sodium: 350mg
- Calcium: 63mg
- 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
- 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.
- carbo rating: 2
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