Sweet tangerines balance the briny olive tapenade in this quick and healthy fish recipe, making a flavor-packed topping for halibut. Try the tapenade on chicken or lamb too.

Laraine Perri
Source: EatingWell Magazine, March/April 2016
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

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  • Grate 1/2 teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice. Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice.

  • Peel the remaining fruit and cut into 1/4-inch slices. Arrange 4 "beds" of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion.

  • Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness.

Tips

Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition Facts

211 calories; protein 27g 54% DV; carbohydrates 8.3g 3% DV; dietary fiber 1.2g 5% DV; sugars 5.5g; fat 7.4g 11% DV; saturated fat 1.1g 6% DV; cholesterol 69.5mg 23% DV; vitamin a iu 122.2IU 2% DV; vitamin c 29.2mg 49% DV; folate 30.9mcg 8% DV; calcium 33.9mg 3% DV; iron 0.4mg 3% DV; magnesium 39.8mg 14% DV; potassium 730.6mg 21% DV; sodium 360.1mg 14% DV; thiamin 0.1mg 12% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
06/26/2016
I use this recipe for walleye also. Read More
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