Snapper with Olive-Artichoke-Tomato Tapenade
Don’t be surprised if you find yourself eating spoonfuls of this tapenade before you serve it. I love it with whole wheat crackers as a bruschetta. To save time, you can put the whole artichoke hearts in a food processor and pulse into dice, then add the chopped olives and dill and process a bit more. The tomatoes should be sliced by hand. Do not process to a puree. Any extra artichoke hearts can be used in salads.
1/3 cup (40 g) chopped green olives with pimientos
½ cup (130 g) finely chopped drained canned artichoke hearts
½ cup (80 g) finely diced red and/or yellow cherry or grape tomatoes, or a mix of both
1 tablespoon grated lemon zest, or to taste
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, or to taste
3 tablespoons chopped fresh dill
Pinch of red pepper flakes or cayenne, optional
4 skin-on snapper fillets, about 6 ounces (180 g) each, rinsed and patted dry with paper towels
Salt and freshly ground pepper
1 tablespoon extra virgin olive oil
- To make the tapenade, in a small bowl, mix all of the ingredients until well combined. Adjust the seasoning and set aside.
- Season both sides of each fillet with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. When it is hot, add the snapper fillets, flesh side down, and cook until light golden, about 4 minutes. Flip the fillets and cook the other side for about 4 minutes, depending on the thickness. The fish should be cooked through and white when flaked with the tip of a knife in the thickest part of the flesh.
- Transfer the fish to a platter or individual plates and serve with the tapenade spooned on fish, or on the side.
279 Calories In
Protein: 36 g; Carbohydrates: 5 g; Fat: 12 g; Fiber: 2 g; Sodium: 444 mg; Carb Choices: 0; Diabetic Exchange: 5 Lean Meat
279 Calories Out
Women: Walk: 68 minutes | Jog: 32 minutes
Men: Walk: 57 minutes | Jog: 27 minutes