Broiled Fish with Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A tapenade (TA-puh-nahd) is a thick paste made from olives, olive oil, and a variety of seasonings. It's used as a spread or condiment for bread, vegetables, fish, or meat. This tapenade is a little different from the one in the Snacks and Beverages chapter-it has sun-dried tomatoes instead of onions and is stirred instead of processed in a food processor. Ingredients:
1/4 cup sliced sun-dried tomatoes, packed without oil |
1/2 cup boiling water |
8 kalamata olives, pitted and chopped |
1/4 cup chopped fresh parsley |
1 1/2 tablespoons chopped fresh basil |
1 tablespoon red wine vinegar |
1 1/2 teaspoons olive oil |
1/8 teaspoon salt |
1 garlic clove, minced |
cooking spray |
4 (6-ounce) orange roughy fillets (about 1/2 inch thick) |
2 teaspoons olive oil |
1/4 teaspoon paprika |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine tomatoes and water; let stand 10 minutes. Drain.
2. Combine olives and next 6 ingredients. Chop tomatoes; add to olive mixture. Stir well; set aside.
3. Preheat broiler.
4. Place fish on a baking sheet coated with cooking spray. Drizzle with 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.
5. carbo rating: 2
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