MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN

• 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
• 3/4 lb cherry tomatoes
• 6 tablespoons olive oil, divided
• 4 (6-oz) skinless mahimahi fillets (1 inch thick)
• 1 tablespoon red-wine vinegar
• 2 teaspoons black or green tapenade (olive paste)

• ACCOMPANIMENT:

  plain or parmesan couscous

• Preheat broiler and line a large shallow baking pan with foil.
• Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
• Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked through, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

Bruschetta with Goat Cheese and Olive Tapenade

Sometimes we like to eat bites. Not full meals, but rather a series of appetizers in place of a single dish. “Morsels” as Taylor likes to call them. These crispy and tart little toasts are just that, morsels. You’ve got to like olives though – as the tapenade definitely tastes like olives. Strong olives. Though, that could partially be amplified by the fact that I *forgot* to add the olive oil, all 1/4 cup of it, at the end. I guess my mind started thinking about goat cheese and I was a goner…

Mmm… goat cheese…

Bruschetta with Goat Cheese and Olive Tapenade

Makes 1 heaping cup (we made half the recipe and it was more than enough for appetizer sized servings for 3-4 people). Recipe from Wolfgang Puck.

INGREDIENTS
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

1 baguette, sliced on a bias into 1/3″ thick slices
4 oz. goat cheese, room temperature

DIRECTIONS
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed. Will keep up to 1 week, refrigerated, in a covered container.

Brush bread slices with olive oil, and broil for 1-2 minutes until golden. Spread with goat cheese, and top with a dollop of tapenade.