Name: Broiled Fish With Tapenade
Yield: 4 servings (1 fillet and about 1 1/2 tablespoons tapenade)
Ingredients: ¼ cup sliced sun-dried tomatoes, packed without oil; ½ cup boiling water; 8 kalamata olives, pitted and chopped; ¼ cup chopped fresh parsley; 1 ½ tablespoons chopped fresh basil; 1 tablespoon red wine vinegar; 1 ½ teaspoons olive oil; ⅛ teaspoon salt; 1 garlic clove, minced; Cooking spray; 4 (6-ounce) orange roughy fillets (1/2 inch thick); 2 teaspoons olive oil; ¼ teaspoon paprika; ¼ teaspoon freshly ground black pepper

Place fish on a baking sheet coated with cooking spray; drizzle with olive oil, and sprinkle with paprika and pepper. Broil 3 minutes. Top with olive mixture; broil 3 minutes or until fish flakes easily when tested with a fork.

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Broiled Fish With Tapenade

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