{"id":12880,"date":"2013-08-17T10:54:36","date_gmt":"2013-08-17T17:54:36","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=12880"},"modified":"2013-08-17T10:54:36","modified_gmt":"2013-08-17T17:54:36","slug":"green-olive-tapenade-with-steamed-cod","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/green-olive-tapenade-with-steamed-cod","title":{"rendered":"green olive tapenade with steamed cod"},"content":{"rendered":"

\"chef<\/i><\/strong><\/span><\/p>\n

green olive tapenade with steamed cod<\/i><\/strong><\/span><\/p>\n

Tapenade is great for appetizers, served with bread, over tomatoes or grilled vegetables. Steamed fish is only one example and\u00a0<\/span>you can use a variety of white fish instead of Cod (i.e., Halibut, Swordfish, Lingcod). You can make this tapenade with\u00a0<\/span>any quality olives. <\/span>Outside France you are unlikely to find\u00a0<\/span>l<\/em>a salonenque<\/i> olives\u00a0<\/span>from <\/span>Les Baux<\/i>. If \u00a0you want a bright green color, try <\/span>Castelvetrano<\/i> olives from Sicily.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

makes approximately one cup\u00a0<\/i><\/span><\/p>\n

<\/i>what you need:<\/span><\/span><\/p>\n

tapenade<\/span><\/span><\/p>\n

4 \u00bd ounces olives, pits removed (about 25 large olives)<\/span>
\n2 anchovy fillets, rinsed<\/span>
\n1 garlic clove, finely minced<\/span>
\n1 heaping tablespoon minced fresh<\/em> basil<\/span>
\n2 teaspoons minced fresh<\/em> Italian parsley<\/span>
\n\u00bc cup + 1 tablespoon quality olive oil<\/span>
\n1 teaspoon fresh<\/em> lemon juice<\/span><\/p>\n

fish<\/span><\/span><\/p>\n

4-6 beautiful Cod fillets<\/span>
\nkosher salt (as needed)<\/span>
\nfreshly ground black pepper (as needed)<\/span>
\n1 lemon rind<\/span>
\n1 bay leaf<\/span>
\nfresh Italian parsley (as needed)<\/span>
\nolive oil (as needed)<\/span><\/p>\n

\"chef<\/p>\n

\u00a0<\/p>\n

how to:<\/span><\/p>\n