Tapenade is a thick Greek spread made of olives, capers, anchovies, olive oil, and lemon juice. It's often used as an appetizer spread, but here, we use it as a zesty topping for fish. Substitute 1/2 teaspoon anchovy paste for the anchovy fillet, if desired.
4 (6-ounce) grouper or other white fish fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 garlic cloves, halved
1 anchovy fillet
1/2 teaspoon extravirgin olive oil
1/4 teaspoon grated fresh lemon rind
How to Make It
Sprinkle fish evenly with salt and pepper; place on a broiler pan coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork.
Process olives and next 5 ingredients in a food processor until finely chopped, scraping sides of bowl if necessary. Serve with fish.
Oxmoor House Healthy Eating Collection
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