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Makes 2 servings
Jean Allsopp

How to Make It

Step 1

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.

Step 2

Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.

Step 3

Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.

Step 4

Note: Rich, velvety sablefish, also known as butterfish or black cod, can be difficult to find in local markets, so buy it when you see a fresh supply. If unavailable, substitute Pacific halibut, cod, wahoo, or another firm white fish.

Step 5

Wine note: "A French Vouvray or a Pinot Noir," says Eric Fullagar, at Freeport Cheese & Wine in Maine. "Another choice would be a dry French rosé. Most people are perplexed by rosé, but it's food-friendly."

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