Sablefish with Sun-dried Tomato Tapenade
Yield: Makes 2 servings
- 1/2 cup oil-packed sun-dried tomatoes, undrained
- 1/4 cup pitted kalamata olives
- 1 tablespoon capers
- 1 garlic clove, coarsely chopped
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 2 (6-ounce) boneless sablefish, cod, or halibut fillets
- 2 teaspoons olive oil
- Salt and freshly ground black pepper to taste
- Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.
- Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.
- Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.
- 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.
- 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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