Broiled Fish with Tapenade
Serving Size: 10
Fish of your choice delicately broiled with a zesty tapenade
Recipe by:
Cook Times
Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, TongsIngredients
- 1/2 cup capers drained
- 16 ounce Kalamata olive drained, pitted, and chopped
- 1 cup Italian parsley chopped
- 2 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 5 teaspoon extra virgin olive oil
- 4 clove garlic minced
- avocado oil cooking spray
- 60 ounce tilapia you can use salmon, tuna, orange roughy, or your choice of fresh fish
- 5 teaspoon extra virgin olive oil to drizzle
- 1 dash paprika
- 1 dash freshly ground black pepper
- 5 ounce cherry tomato sliced
- 1 lemon sliced
Instructions
- Preheat broiler
- Combine capers, parsley, vinegar, salt, and garlic. And olive oil, you can add more if needed, keep it thick like a jam. Stir well and set aside.
- Coat baking sheet lightly with spray
- Place the fish on a tray, space the filets, and chery tomatoes. Drizzle olive oil and sprinkle paprika and black pepper on the fish. Broil 3-4 minutes, depending on the thickness of the.
- Top filets with tapenade, broil for additional 3-4 minutes.
- Serve with lemon slices.
Reheating Instructions
Serve with lemon slices. Reheat in a covered pan on low until fish is just heated through.
Nutrition
Calories: 277kcal | Carbohydrates: 5g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1158mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg