Sablefish with Sun-dried Tomato Tapenade

Ingredients

• ½ cup oil-packed sun-dried tomatoes, undrained
• ¼ 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 more ingredients
• • 2 teaspoons olive oil
  • Salt and freshly ground black pepper to taste

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside. Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper. Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, an...

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