Sablefish with Sun-dried Tomato Tapenade

Sablefish with Sun-dried Tomato Tapenade
Photo by Jean Allsopp


  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, coarsely chopped
  • 2 (6-ounce) boneless sablefish, cod, or halibut fillets
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon capers
  • ¼ cup pitted kalamata olives
  • + 2 more ingredients
    • 1 teaspoon grated lemon rind
    • ½ cup oil-packed sun-dried tomatoes, undrained

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...

View full recipe at My Recipes


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