Seabass Wolive Tapenade Grape Tomatoes Herbs Recipes
RUSTIC TOMATO AND OLIVE TAPENADE RECIPE
This Rustic Tomato and Olive Tapenade is perfect for entertaining and snacking!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 50m
Number Of Ingredients 10
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
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
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
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
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
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
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
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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OLIVE, SUNDRIED TOMATO AND HERB TAPENADE | FOOD TO LOVE
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Estimated Reading Time 1 min
- 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.
- Add sundried tomatoes, salt, pepper, garlic and thyme, plus 1 Tbsp of olive oil. Pulse a few times until well chopped and mixture holds together.
- Add lemon juice to the tapenade and another 1Tbsp olive oil. Blitz a couple more times until the mixture reaches your desired texture.
- Scoop most of the tapenade into a bowl, leaving a few tablespoons in the base of the blender. Add chives, basil and tarragon to blender and blitz a couple of times to chop herbs.
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- In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes.
- Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile. Add 2 tablespoons of the olive oil and the remaining 1 tablespoon of lemon juice and season with salt and pepper.
- In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Pat the fish dry and add it to the skillet, skin side down. Cook the fish over high heat until the skin is browned, about 4 minutes. Turn and cook until the fish is just white throughout, about 4 minutes longer. Transfer the fish to plates and top with the salsa.
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