ezRecipe-Zee: Cooking Recipe: How to make Sea Bass With Sun-Dried Tomato And Black Olive Tapenade

Sea Bass With Sun-Dried Tomato And Black Olive Tapenade

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Seafood / Shellfish, Main Dish

Ingredients:

4                   sun-dried tomato halves (not oil-packed)
8                   Kalamata olives
2     tablespoons   chopped red onion
2     tablespoons   chopped fresh basil
1     tablespoon    chopped fresh parsley
1     large         garlic clove
2     teaspoons     red wine vinegar
1     teaspoon      olive oil
4                   sea bass fillets - (6 oz ea)
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Place sun-dried tomatoes in small bowl. Pour boiling water over to cover. Let stand until tomatoes are very soft, about 30 minutes. Drain, reserving 4 tablespoons soaking liquid.
Transfer tomatoes to processor. Add olives, onion, chopped basil, parsley and garlic and chop finely. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle sea bass with salt and pepper. Grill or broil fish until opaque in center, about 4 minutes per side.
Transfer fish to plates. Top with spoonful of tapenade and serve.
This recipe yields 4 servings.
Per Serving: calories, 205; total fat, 6 g; saturated fat, 1 g; cholesterol, 75 mg.

Notes:
Recipe from the article "Cooking For Health: Nutritious Fish" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, August 1998