Catfish with Sun-Dried Tomato Olive Tapenade
6 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 211 |
| pro | 20 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 59 mg |
| sodium | 173 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 5 |
| vit C | 13 |
| folate | 7 |
The antipasto cart in the deli section of the supermarket is a veritable treasure trove of ready-to-use ingredients and nibbles. It's the best place to buy small quantities of olives and sun-dried tomatoes.
Ingredients
Preparation
Sun-Dried Tomato Olive Tapenade: In mini chopper or small food processor, coarsely chop together parsley, tomatoes, water, olives, oil, garlic and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Sprinkle both sides of fish with pepper. Place on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn fish; spread tapenade on each. Grill until fish flakes easily when tested, about 5 minutes.
Sprinkle both sides of fish with pepper. Place on greased grill over medium-high heat; close lid and grill for 5 minutes. Turn fish; spread tapenade on each. Grill until fish flakes easily when tested, about 5 minutes.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Summer; Catfish; Grill/Barbecue; Tomatoes; Sun-dried tomatoes;
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