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.

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 22%
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Protein: 33.6g
  • Carbohydrate: 1.6g
  • Fiber: 0.3g
  • Cholesterol: 64mg
  • Iron: 1.8mg
  • Sodium: 464mg
  • Calcium: 56mg

Ingredients

  • 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

Preparation

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