Thursday, April 14, 2011

Seabass with Olive Tapenade

Nicoll introduced me to this recipe several years ago and it remains my favorite way to cook fish on the grill, though I have made a few changes to the ingredients based on my personal preferences (as you may do as well).  This is mainly because I am terribly intimidated to grill fish any other way!  I am one of those people who loves fish, but has never really known the best way to cook it to bring out the best flavors.  This is a great way to get your feet wet when it comes to cooking pun intended!  The original recipe calls for sliced black olives, garlic, capers, parsley, and garlic powder, but since I had so much of the olive tapenade left over from Sunday night, I decided to use that instead as most of the flavors were already there!

Grilled Seabass with Olive Tapenade

1 (6-8 oz.) filet of seabass
olive tapenade
grape tomatoes, sliced in half
green onions
olive oil
salt and pepper

Take a piece of aluminum foil large enough to roll into a packet and place on the counter.  Fold up each side so there there are four walls that will catch anything trying to escape!  Drizzle the foil with about a tablespoon of olive oil.  Place three slices of the lemon on the foil topped with the green onions creating a bed for the fish.   Place the seabass on top of the lemons and onions.  Drizzle the fish with olive oil and salt and pepper to taste.  Spoon the olive tapenade on to the fish.  Tighten up the walls of your foil packet.  Slice the tomatoes in half and chop the remaining green onions.  Put the tomatoes and the onions on top of the tapenade.  Squeeze the remaining lemon on top of everything.  Salt and pepper to taste.  
Wrap the packet up tight (sometimes I even wrap another piece of foil around that just so none of the juices get out.  Turn the grill on high and let it preheat for about 20 minutes.  
When you are ready to put  the fish on the grill turn the heat down to medium, place the fish in the middle of the grill, close the grill cover and let grill for 17 minutes.  Remove from the grill and test the fish with a fork to make sure it is done.  
Pin It!

No comments:

Post a Comment