fish recipe

Filet of Sole With Olive Tapenade Recipe

by Anne Maxfield on February 14, 2013

Accidental Locavore Sole With TapenadeBoth the Accidental Locavore and her husband saw this recipe in a Saveur newsletter and thought it looked interesting. Surprisingly, there were almost no pitted olives in the fridge, but there was a bit of the olive salad mix they use for muffalettas in New Orleans, so I added that to the olives we did have and it made a great tapenade. It’s really quick and you can make the tapenade ahead of time. I made the full amount of tapenade and only enough fish for the two of us.

  • 2 tablespoons olive oil
  • ½ cup pitted olives (use a mix, or just your favorites)
  • 2 tablespoons parsley, coarsely chopped
  • 1 large garlic clove, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons capers
  • 2 anchovy filets
  • 1 tomato, cored and chopped
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • ¾ pound fillet of sole

Accidental Locavore TapenadeIn the work bowl of a food processor, add the oil, olives, parsley, garlic, vinegar, capers, anchovies, tomato and pepper. Process until finely chopped, taste and add salt and pepper as needed, set aside. Heat the butter in a large sauté pan over medium-high heat. Add the sole and cook, turning once, until golden brown and cooked through, about 5 minutes. Top each fillet with tapenade. Serve and enjoy!

 

My verdict: This was super easy and delicious. I added the juice of half a lemon to the fish as it finished cooking (force of habit). What’s great about this is that the recipe makes a decent amount of tapenade, so you’ll have extra for another night (or some bruschetta). It would work well on other, thicker white fish (cod, for example) and would also be a nice topping to some broiled or grilled lamb chops. Think of tapenade like pesto – you can’t really mess it up and it takes well to improvisation, so have fun and let me know what you think.

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Recipe for Mexican Style Fish With Potatoes and Salsa

by Anne Maxfield on January 26, 2012

Accidental Locavore Mexican FishSo far, the Accidental Locavore has stuck to my once-a-week seafood goal. A piece of cod found in the freezer clean-out inspired this recipe, based on one of my favorites: Rick Bayliss’ Mexican Everyday. Below is his recipe, for 4 people. It’s easy and fast. I use half the potatoes and fish to serve 2 and keep the rest of the salsa for other uses. 

  • 4 medium new or Yukon Gold potatoes (1lb) sliced 1/4″ thick
  • 1 tablespoon olive oil or vegetable oil
  • Salt
  • 1-15 ounce can diced tomatoes (fire roasted if you can find them)
  • 1 large garlic clove, cut in half
  • 1/3 cup cilantro, coarsely chopped, plus more for garnish
  • 1/4 cup sliced, pickled jalapeños ( use jarred nacho slices), plus 1 tablespoon of the liquid
  • 4 4-6 ounce skinless fish fillets (mahi mahi, halibut, black cod, a firm white fish works best here)

Heat the oven to 400 degrees. Put the potatoes in a microwave and oven-safe dish big enough to hold the potatoes in a single layer. Drizzle on the oil, sprinkle with salt, toss to combine and place the potatoes in a single layer. Cover and microwave until the potatoes are barely tender, about 4-5 minutes.

Meanwhile, in the food processor combine the tomatoes with their juice, garlic, cilantro and jalapeños and their juice. Process until puréed with a little texture.

Layer the fish in a single layer over the potatoes. Top with the salsa.

Bake for 15-20 minutes, until the fish flakes and is just opaque in the thickest part. Serve and enjoy!

My verdict: this time I used my own tomatillo salsa (click here for the recipe) and the cod from the freezer. It was good but not great. The cod would have stood up to the regular tomatoes and jalapeños. With the tomatillo salsa I would have liked a sweeter white fish. Adding a good squirt of lime helped. If you do want to use your own, or a jarred salsa, just leave out the last four ingredients (keep the jalapeños if you like the heat).

 

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