Catfish with Sun-Dried Tomato Olive Tapenade
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.
Servings: 6
Ingredients:
| 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% |
-
2 lb (1 kg) catfish fillets
1/2 tsp (2 mL) pepper
Sun-Dried Tomato Olive Tapenade:
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes
3 tbsp (50 mL) water
2 tbsp (25 mL) pitted oil-cured black olives (about 10)
1 tbsp (15 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) pepper
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »