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.

Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons tapenade)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Combine tomatoes and water; let stand 10 minutes. Drain.
  2. 2. Combine olives and next 6 ingredients. Chop tomatoes; add to olive mixture. Stir well; set aside.
  3. 3. Preheat broiler.
  4. 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
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