Halibut with Sundried Tomato Tapenade

(recipe, Braiden Rex-Johnson)


Tapenade is a thick paste traditionally made of capers, anchovies, ripe olives, olive oil, lemon juice, and seasonings. My bright, lemony version offers a bold contrast in color, taste, and texture to mild-flavored, simply broiled halibut.


  1. 1 cup oil-packed sundried tomatoes, drained and coarsely chopped
  2. ½ cup pimiento-stuffed green olives, coarsely chopped
  3. 1 tsp. capers
  4. 1 garlic clove, cut in half
  5. Zest of 1 lemon
  6. Juice of 1 lemon
  7. Tabasco sauce
  8. 1½ lb. halibut fillets, ½ to ¾ inches thick, bones removed, rinsed, drained, patted dry, and cut into 4 (6-ounce) pieces
  9. Salt and freshly ground black pepper
  10. 1 Tbsp. olive oil


  1. Preheat broiler. Lightly coat a baking sheet with oil or nonstick cooking spray.
  2. Place the sundried tomatoes, olives, capers, garlic, and lemon zest in a mini-food processor and process until minced, or mince the ingredients by hand. Place the minced vegetables and lemon juice in a small nonreactive mixing bowl and stir well. Season to taste with Tabasco, cover, and set aside at room temperature.
  3. Sprinkle halibut fillets lightly with salt and pepper. Place fillets on prepared baking sheet and brush lightly with olive oil. Place fish 3 to 4 inches under broiler. Broil 5 to 7 minutes, depending on thickness of fillets, or just until they turn opaque.
  4. When the fillets are done, divide among individual plates. Spoon 2 tablespoons of the sundried tomato mixture beside each fillet.