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

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

  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. Transfer fish to plates. Top with spoonful of tapenade and serve.
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