Sea Bass with Sun-Dried Tomato and Black Olive Tapenade

1. 1

   Place sun-dried tomatoes in small bowl.

2. 2

   Pour boiling water over to cover.

3. 3

   Let stand until tomatoes are very soft, about 30 minutes.

4. 4

   Drain, reserving 4 tablespoons soaking liquid.

5. 5

   Transfer tomatoes to processor.

6. 6

   Add olives, onion, chopped basil, parsley and garlic and chop finely.

7. 7

   Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick.

8. 8

   Season with salt and pepper.

9. 9

   (Can be made 1 day ahead.

10. 10

    Cover; chill.)

11. 11

    Prepare barbecue (medium-high heat) or preheat broiler.

12. 12

    Sprinkle sea bass with salt and pepper.

13. 13

    Grill or broil fish until opaque in center, about 4 minutes per side.

14. 14

    Transfer fish to plates.

15. 15

    Top with spoonful of tapenade and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.