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

Yield: 4 Servings


4 tomato (sun-dried, halves not packed in oil)
8 kalamata olives (pitted)
2 tbsp red onion (chopped)
2 tbsp fresh basil (chopped)
1 tbsp fresh parsley (chopped)
1 garlic clove
2 tsp Lombardo Dry Marsala
1 tsp olive oil
24 oz sea bass fillets


1 Place sun-dried tomatoes in small bowl
2 Pour boiling water over to cover
3 Let stand until tomatoes are very soft, about 30 minutes
4 Drain, reserving 4 tablespoons soaking liquid
5 Transfer tomatoes to processor
6 Add olives, onion, chopped basil, parsley and garlic and chop finely
7 Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick
8 Season with salt and pepper
9 (Can be made 1 day ahead
10 Cover; chill)
11 Prepare barbecue (medium-high heat) or preheat broiler
12 Sprinkle sea bass with salt and pepper
13 Grill or broil fish until opaque in center, about 4 minutes per side
14 Transfer fish to plates
15 Top with spoonful of tapenade and serve