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