Rex Sole With Grapefruit Olive Tapenade Recipes

REX SOLE WITH GRAPEFRUIT OLIVE TAPENADE RECIPE

Steps:

• Preheat oven to 400° F. Cut individual pieces of parchment paper, one per fillet, large enough to wrap and enclose each piece completely {like an envelope} and set on a sheet pan. Place the Rex Sole fillets on the parchment and fold a simple envelope for your fish. Bake 20 or so minutes until fish flakes with fork. Meanwhile, chop olives, mint, and green onion together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this. Stir in half the grapefruit zest and juice. For the sour cream: remove thickened cream from the top of chilled{overnight or longer} coconut milk. Mix 1/4 cup of that cream with sea salt, grapefruit juice, zest and lemon juice, and zest. Adjust flavor accordingly. I like this cream tangy so it cuts through the coconut, but I also like some of the coconut flavor present with the fish. Remove the Rex Sole parchment packs from the oven and open carefully, letting the steam escape. Place the fillets on their plates, top each fillet with a helping of olive tapenade. Optional: fish with a dollop of the sour "cream".

GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine the first 7 ingredients; cover and process until smooth. Add olives; cover and pulse until coarsely chopped. Serve with toasted French bread.

5-MINUTE OLIVE TAPENADE

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

GRAPE AND OLIVE TAPENADE

Steps:

• Combine the first seven ingredients in a food processer. Pulse until you get an even chunky consistency. Chill for an hour.
• Preheat oven to 350°F Slice bread into 1/2 inch slices. Place on a baking sheet and bake for 10-15 minutes. Serve with tapenade.

FIG AND OLIVE TAPENADE

Steps:

• Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
• Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

GREEK OLIVE TAPENADE

Steps:

• In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.