Catfish with Sun-Dried Tomato Olive Tapenade

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Get Grilling: Summer 2007

Ingredients

  • 2 lbs catfish fillets
  • 1/2 teaspoon pepper
Sun-Dried Tomato Olive Tapenade:
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped oil-packed sun-dried tomatoes drained
  • 3 tablespoons water
  • 2 tablespoons pitted oil-cured black olives
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 173 mg
  • Protein 20 g
  • Calories 211.0
  • Total fat 14 g
  • Cholesterol 59 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Catfish with Sun-Dried Tomato Olive Tapenade

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