Snapper with Olive-Artichoke-Tomato Tapenade

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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.

Serves 4
Olive-Artichoke-Tomato Tapenade
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

  1. To make the tapenade, in a small bowl, mix all of the ingredients until well combined. Adjust the seasoning and set aside.
  2. 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.
  3. 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