Seabass Wolive Tapenade Grape Tomatoes Herbs Recipes

RUSTIC TOMATO AND OLIVE TAPENADE RECIPE

Rustic Tomato and Olive Tapenade Recipe image

This Rustic Tomato and Olive Tapenade is perfect for entertaining and snacking!

Provided by The Wanderlust Kitchen

Time 50m

Number Of Ingredients 10

Ingredients

2 pounds fresh cherry tomatoes (halved)
3 whole peeled cloves garlic
1/8 cup extra virgin olive oil
1/8 cup balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/4 cup brown sugar
1/2 teaspoon dried oregano
Dash chili pepper flakes
1/2 cup coarsely chopped black olives

Steps:

Preheat oven to 450° and cover a rimmed baking sheet with foil.
Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 23 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 405 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 7 g

SEABASS W/OLIVE TAPENADE, GRAPE TOMATOES & HERBS

SEABASS W/OLIVE TAPENADE, GRAPE TOMATOES & HERBS image

Categories Fish Olive Bake Quick & Easy

Yield 4

Number Of Ingredients 11

Ingredients

2 lbs. Chilean Seabass
6 TBSP Olive Tapenade**
2 cups Grape Tomatoes(halved)
2 cloves of sliced garlic
3 TBSP Olive oil
1/4 c. Fresh Parsley
1/8 c. Fresh Basil
3 cups escarole
1 cup chicken broth
salt & pepper
** Olive tapenade is sold already prepared as an appetizer, or feel free to substitute with pitted kalamata olives.

Steps:

Use 1 TBSP Olive oil in bottom of roasting pan, add 1 clove slice garlic and heat oil. Add seabass and coat both sides with the flavored oil. Add parsley, basil, grape tomotoes, and olive tapenade. Bake/broil in oven until cooked approx. 15 minutes on 425F. In pot on stove steam esacarole or spinach in chicken broth. Drain when wilted and put aside. Sautee one clove of sliced garlic in 2 TBSP olive oil, add wilted spinach, coat, and then lightly salt. Serve seabass and mixture over the bed of escarole.

OLIVE TAPENADE RECIPE

Olive Tapenade Recipe image

A tapenade is a spread usually made from crushed olives and capers. This delicious appetizer can be served alongside bread or crackers, so you can add as much or as little of the spread atop. It's can also be used to stuff chicken or cook fish with.

Provided by Dr. Josh Axe

Categories Appetizers

Time 10m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups pitted black and green olives (or Kalamata olives)
½ cup sun-dried tomatoes
½ cup capers, drained
⅛ teaspoon sea salt
½ teaspoon pepper
½ teaspoon garlic
½ teaspoon onion powder
1½ teaspoons oregano
½ cup fresh basil leaves
½ cup fresh parsley leaves
2 tablespoons olive oil or avocado oil

Steps:

Add everything to a food processor and blend on high until well-combined.
Put on top of gluten-free crackers or toasted bread.

Nutrition Facts : ServingSize 2/3 cup (57g), Calories 86 calories, Sugar 1.2g, Sodium 843mg, Fat 8.3g, SaturatedFat 1g, UnsaturatedFat 6.9g, TransFat 0g, Carbohydrate 3.7g, Fiber 2g, Protein 1.1g, Cholesterol 0mg

FISH WITH TOMATOES AND GREEN OLIVE TAPENADE

Fish with Tomatoes and Green Olive Tapenade image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup/100 g pitted green olives
2 tablespoons capers
2 anchovy fillets, rinsed and patted dry
2 cloves garlic, roughly chopped
3 to 4 tablespoons olive oil
Lemon juice
Freshly ground pepper
4 white fish fillets, such as sole or halibut (about 4 ounces/125 g each)
2 small tomatoes, sliced
Olive oil, for drizzling
Salt and freshly ground pepper
Herbes de provence, for sprinkling

Steps:

For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.
For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.

SEA BASS WITH SUN-DRIED TOMATO AND BLACK OLIVE TAPENADE

Sea Bass with Sun-Dried Tomato and Black Olive Tapenade image

Categories Olive Tomato Broil Low Carb Low Fat Bass Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 sun-dried tomato halves (not packed in oil)
8 Kalamata olives, pitted
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 6-ounce sea bass fillets

Steps:

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.

SEA BASS WITH RED PEPPER AND OLIVE TAPENADE

Sea Bass with Red Pepper and Olive Tapenade image

Categories Food Processor Fish Olive Pepper Bake Sauté Dinner Bass Fall Summer Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup fresh breadcrumbs made from soft white bread
1/3 cup Kalamata olives or other brine-cured black olives, pitted
1/3 cup roasted red peppers from jar, drained
3 tablespoons purchased pesto
3 1/2 tablespoons olive oil
6 6-ounce sea bass fillets
Lemon wedges
Fresh parsley sprigs (optional)

Steps:

Combine first 4 ingredients in processor. Add 2 tablespoons oil and puree until almost smooth. Season to taste with salt and pepper. (Tapenade can be made 3 days ahead. Cover and chill.)
Preheat oven to 400°F. Heat remaining 11/2 tablespoons oil in heavy large skillet over high heat. Sprinkle sea bass with salt and pepper. Working in batches if necessary, add fish to skillet and cook 2 minutes per side. Transfer to rimmed baking sheet. Spread 2 tablespoons tapenade atop each fish fillet. Bake fish until opaque in center, about 8 minutes. Transfer to plates. Garnish with lemon wedges and with parsley sprigs, if desired.

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2019-02-28 Olive, sundried tomato and herb tapenade. This tapenade makes a delicious topping for crostini with a sprinkle of goat’s feta or a slice of fresh mozzarella and a leaf of fresh basil. Bon …
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Using very clean hands, remove olive pips by squashing olives between your fingers until the stone pops out. Measure about ¾ cup pitted olives into a high-speed blender.
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