FISH WITH TOMATOES AND GREEN OLIVE TAPENADE
Steps:
- For the tapenade: Pulse the olives, capers, anchovies and garlic in a small food processor until pureed. Gradually add the olive oil. Season with lemon juice and pepper.
- For the fish: Preheat the oven to 400 degrees F\200 degrees C. Pat the fish dry with paper towels. Place on a baking sheet and smear each with a spoonful of the tapenade. Put a few slices of tomato on top, drizzle with some olive oil and sprinkle with salt, pepper and herbes de provence. Bake until the fish is cooked, 6 to 8 minutes.
RADISH CANAPES WITH BLACK-OLIVE BUTTER
Spread small radish canapes with a pungent olive butter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.
SNAPPER WITH TAPENADE AND RADISH AND CHIVE SALAD
Yield Serves 4
Number Of Ingredients 10
Steps:
- Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
- Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.
TUNA BOATS
Janelle Aguda of Chicago, Illinois gets her son involved in this sea-cruising cuisine by having him assemble the simple sails out of cheese slices. They like to serve the "boats" on blue paper plates with fish-shaped crackers.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the tuna, egg, celery and onion. Stir in the Miracle Whip and pickle relish; set aside. Make a 2-in. wide V-shaped cut in the center of each bun to within an inch of the bottom. Remove cut portion and save for another use. Line each bun with a lettuce leaf and fill with tuna mixture., Cut cheese slices in half diagonally. For sails, carefully insert a wooden skewer into the top center of each cheese triangle. Bend cheese slightly; push skewer through bottom center of cheese. Insert two skewers into each sandwich. Place on a serving plate. Sprinkle fish crackers around boats.
Nutrition Facts :
WHITE RADISH BOATS WITH TAPENADE
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 11
Steps:
- In a small bowl let the anchovy fillets soak in 2 tablespoons of the milk for 10 minutes, drain them, and pat them dry. In another small bowl let the bread soak in the remaining 6 tablespoons milk for 10 minutes and squeeze out the excess milk. In a food processor fitted with the steel blade or in a blender purée the olives, the anchovies, the bread, the hard-boiled egg yolks, the capers, the lemon juice, the garlic and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is smooth. Transfer the mixture to a small bowl and chill it, covered, for at least 2 hours or up to 1 week.
- Scoop out a trough from the cut side of each radish half with a 1/2-inch melon-ball cutter, dropping the radishes as they are cut into a bowl or ice water, transfer the radishes cut side down to paper towels, and let them drain for 5 minutes. Invert the radishes, transfer the tapenade to a pastry bag fitted with a small star tip, and pipe it into the radishes. (The radish boats may be prepared up to 2 hours ahead and kept chilled, covered loosely.) Arrange the hors d'oeuvres decoratively on a platter.
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