Sea Bass With Sun-Dried Tomato And Black Olive Tapenade

Sea Bass With Sun-Dried Tomato And Black Olive Tapenade
Sea Bass With Sun-Dried Tomato And Black Olive Tapenade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    sun-dried tomato halves (not oil-packed)

  • 8

    Kalamata olives pitted

  • 2

    tablespoons chopped red onion

  • 2

    tablespoons chopped fresh basil

  • 1

    tablespoon chopped fresh parsley

  • 1

    large garlic clove

  • 2

    teaspoons red wine vinegar

  • 1

    teaspoon olive oil

  • 4

    sea bass fillets - (6 oz ea)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid. Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side. Transfer fish to plates. Top with spoonful of tapenade and serve. This recipe yields 4 servings. Per Serving: calories, 205; total fat, 6 g; saturated fat, 1 g; cholesterol, 75 mg.

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