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 cup oil-packed sundried tomatoes, drained and coarsely chopped
- ½ cup pimiento-stuffed green olives, coarsely chopped
- 1 tsp. capers
- 1 garlic clove, cut in half
- Zest of 1 lemon
- Juice of 1 lemon
- Tabasco sauce
- 1½ lb. halibut fillets, ½ to ¾ inches thick, bones removed, rinsed, drained, patted dry, and cut into 4 (6-ounce) pieces
- Salt and freshly ground black pepper
- 1 Tbsp. olive oil
- Preheat broiler. Lightly coat a baking sheet with oil or nonstick cooking spray.
- 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.
- 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.
- When the fillets are done, divide among individual plates. Spoon 2 tablespoons of the sundried tomato mixture beside each fillet.