Sablefish with Sun-dried Tomato Tapenade

Yield: Makes 2 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 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

Preparation

  1. Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.
  2. Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.
  3. Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.
  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.
  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."
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sablefish with Sun-dried Tomato Tapenade Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy