Sablefish with Sun-dried Tomato Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup oil-packed sun-dried tomatoes, undrained |
1/4 cup pitted kalamata olives |
1 tablespoon capers |
1 garlic clove, coarsely chopped |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
2 (6-ounce) boneless sablefish, cod, or halibut fillets |
2 teaspoons olive oil |
salt and freshly ground black pepper to taste |
Directions:
1. Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.
2. Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.
3. Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.
4. 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.
5. 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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