You know those days when you are out grocery shopping and decide that, suddenly, you MUST increase your fish consumption? But of course you don’t remember what types of fish are low in mercury and sustainable and where they should come from. No, that never happens to me. So maybe you are waiting at the fish counter, Googling these important questions, never even considering what you are going to do with that random white fish you got on sale. I’ve got you covered. This tapenade recipe is stupid simple (a favorite expression in our house right now,) and uses ingredients that I usually have on hand. And it takes minutes. And it makes even the saddest tilapia filet appetizing. Am I your new favorite person yet? Add a clove of grated garlic if you like an extra kick.
Kalamata and Roasted Red Pepper Tapenade
1 giant handful of parsley leaves, about 1/3 of a bunch
1/3 cup of pitted kalamata olives
3 roasted red peppers, rinsed
juice of 1/2 a lemon
a glug of olive oil
I promised this was easy, right? Finely chop the peppers, olives and parsley. Add a glug of olive oil for texture and a squirt of lemon juice. Or, if you are really in a hurry, dump everything into a prep chopper, or the single-serve smoothie cup of a blender.
Mix and add more lemon juice to taste. Let it sit for a little while, if possible, before serving. That’s it. You’re welcome.
I know it isn’t that pretty… But it it really is delicious!