Sea Bass With Sun-Dried Tomato And Black Olive Tapenade

Recipe Ingredients

4		Sun-dried tomato halves (not oil-packed)
8		Kalamata olives - pitted
2 tablespoons	30ml	Chopped red onion
2 tablespoons	30ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Garlic clove (large)
2 teaspoons	10ml	Red wine vinegar
1 teaspoon	5ml	Olive oil
4		Sea bass fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Per Serving: calories, 205; total fat, 6 g; saturated fat, 1 g; cholesterol, 75 mg.

Source:
Bon Appetit, August 1998

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