Photo by: Jean Allsopp

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 none garlic clove, coarsely chopped
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 none (6-ounce) boneless sablefish, cod, or halibut fillets
  • 2 teaspoons olive oil
  • none 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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Sablefish with Sun-dried Tomato Tapenade Recipe