Grouper with Tapenade

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 servings (serving size: 1 fillet and 1 1/2 tablespoons tapenade)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 191
Caloriesfromfat 22 %
Fat 4.7 g
Satfat 0.8 g
Protein 33.6 g
Carbohydrate 1.6 g
Fiber 0.3 g
Cholesterol 64 mg
Iron 1.8 mg
Sodium 464 mg
Calcium 56 mg


4 (6-ounce) grouper or other white fish fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
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


1. Preheat broiler.

2. 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.

3. Process olives and next 5 ingredients in a food processor until finely chopped, scraping sides of bowl if necessary. Serve with fish.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006