Mediterranean Tapenade Recipes
MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE
Recipe courtesy of the Chilean Avocado Importers Association. Like you needed to know that. ;o) Prep time doesn't include marinating.
Provided by Sandi From CA
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
- In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
- Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
- Serve with Avocado Tapenade.
Nutrition Facts : Calories 277.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 75.5, Sodium 914.6, Carbohydrate 6.9, Fiber 3.2, Sugar 1.5, Protein 26.4
MEDITERRANEAN MAHI MAHI WITH OLIVE AND SHALLOT TAPENADE
This is a copycat recipe from Cheesecake Factory. I had it the first time last year in 2007 and I can't count how many times I've had it since then. Hope this turns out okay, courtesy of recipelink.com Source: Chef,Jennifer Martinkus and Derrin Davis
Provided by kimjunae
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
- Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.
- Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Sauté fish, skin side up, 3 to 5 minutes. Turn, and sauté 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
Nutrition Facts : Calories 468.5, Fat 35.1, SaturatedFat 5, Cholesterol 124.2, Sodium 589.5, Carbohydrate 5.7, Fiber 0.9, Sugar 0.2, Protein 32.6
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
GREEK OLIVE TAPENADE
Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (about 2 cups)
Number Of Ingredients 5
Steps:
- In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MEDITERRANEAN TAPENADE
A Mediterranean-flavored dip. Serve with crostini.
Provided by Karen Zoff
Categories Seafood Appetizers
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 2 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 371.3 mg
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A Mediterranean-flavored dip. Serve with crostini. Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.
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From toriavey.com
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Step 1. Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour. Advertisement. Step 2. Meanwhile, soak olives in cold water 30 minutes.
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