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You can use any fish you like with the tapenade. Monkfish is a firm, white fish, with a similar texture
and taste to lobster. It would also work with a grilled mahi. This is for two people.

Monkfish with Tomato Olive Tapenade

olive tomato tapenade with fish free to reuse


2 pieces monkfish, cleaned
1 large tomato, chopped
½ cup oil cured olives, pitted and chopped
¼ cup diced red onion, chopped
Salt, pepper, olive oil

Salt fish and let it sit for 15 minutes while you prepare the tapenade.
Preheat oven to 350
In a sauté pan, add olive oil to coat, when it’s hot, put in the tomato, olives, and onions. Cook over
medium heat until the tomato releases its juices. (Don’t add salt as the olives are salty.)
Remove from pan.
Wipe salt off fish and pat dry. Re-heat pan, adding olive oil if needed. Sear the fish, 2 or 3 minutes on
each side.
Place fish in baking dish, add tapenade and bake for about 15 minutes until fish is cooked through, but
still moist.

I usually serve it with a green vegetable; if you want a starch with this, mashed potatoes or polenta
would be good.

Copyright 2014 Deanna Bartalini