Rockfish With Tapenade Sauce

1 day ago 4

Democracy Dies successful Darkness

5.0 (1)

It won't beryllium the archetypal clip you've work it here: The condiment makes the dish. This 1 tastes similar tapenade, with analyzable notes from its simplification of anise liqueur, orangish foodstuff and sugar. Rockfish is the transportation conveyance of choice, but I'd stake conscionable astir immoderate reasonably thick, white-fleshed food fillets would bash nicely.

Serve with parslied potatoes oregon a mash of sauteed peas and Parmigiano-Reggiano.

Leftover tapenade condiment tin beryllium refrigerated for up to 5 days oregon frozen for up to 3 months. Stir to reincorporate earlier using.

Ingredients

1/4 cupful Pernod (see NOTE)
1/4 cupful caller orangish juice
1/4 cupful sugar
3 oregon 4 stems thyme
2 cloves garlic
3 good-size basil oregon sorrel leaves
3/4 cupful to 1 cupful pitted Kalamata olives
1/3 cupful capers
2 anchovy fillets
3 tablespoons extra-virgin olive oil, oregon much arsenic needed
4 skinless rockfish fillets, pin bones removed (20 to 24 ounces total; whitethorn substitute achromatic cod)
Kosher salt
Freshly crushed achromatic pepper
1 orange

Nutritional Facts

Per serving (using fractional the sauce)

Calories
280
Fat
12 g
Saturated Fat
2 g
Carbohydrates
9 g
Sodium
460 mg
Cholesterol
50 mg
Protein
27 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "In the Kitchen With the Pike Place Fish Guys," by the unit of Pike Place Fish, Bryan Jarr and Leslie Miller (Viking Studio, 2013).

Tested by Bonnie S. Benwick.

Published March 19, 2013

Updated March 14, 2026