It has been a while since I have written a recipe with one of our tapenades, so I grabbed our Lemon Caper Artichoke Tapenade and some mahi mahi and went to work. While most may see tapenades as great for dips or for bruschetta, they can go a long way towards making a meal. In this case the tapenade is mixed with shredded fish and sun-dried tomatoes to make a great flavor combo.
Ingredients: Serves 4
4 - mahi mahi fillets (1-1.5 lb)
1/2 cup - Pastamore Lemon Caper Artichoke Tapenade
1/3 cup - chopped sun-dried tomatoes
To taste - salt and black pepper
As needed - vegetable oil
1. Heat a medium frying pan on the stove over medium-high heat. Once heated, add enough oil to keep the fish from sticking to the pan. Add the fish and sear on both sides. Once seared, used a fork to shred the fish in the pan.
2. Add the Pastamore Lemon Caper Artichoke Tapenade and sun-dried tomatoes to the pan. Mix well. Heat until the tapenade is warm and the fish is cook throughout.
3. Season to taste with salt and black pepper and serve over brown rice.
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