ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE
The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal.
Provided by EatingWell Test Kitchen
Categories Healthy Cod Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450F. Coat a baking sheet with cooking spray.
- Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 112 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 3.9 g, Cholesterol 44.6 mg, Fat 8 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.1 g, Sodium 588.3 mg, Sugar 1.4 g
CAPER TAPENADE
One of the best ways to use this bright condiment is spooned over broiled or grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5m
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.
TOMATO CAPER TAPENADE
Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving.
Provided by Tisme
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Process all the ingredients until smooth.
- Spoon into hot sterilised jar and seal jar immediately.
- N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.
TOMATO TAPENADE
This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.
Provided by Mary Leverington
Categories Spreads
Time 1h30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
- With the machine running, add the oil from the anchovies first.
- If you want a looser consistency, add some oil from the jar of tomatoes.
- Place in a small bowl and cover.
- Refrigerate for at least 1 hour.
- To serve, bring the tapenade to room temperature and sprinkle with the parsley.
- Serve on toasted French bread.
Nutrition Facts : Calories 1122.9, Fat 93.2, SaturatedFat 12.7, Cholesterol 40.8, Sodium 2667.2, Carbohydrate 62.5, Fiber 15.1, Sugar 0.5, Protein 27.5
KALAMATA OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Time 21m
Yield about 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley.
TOMATO AND TAPENADE TARTLETS
Provided by Dorie Greenspan
Categories Olive Tomato Appetizer Bake Cocktail Party Vegetarian High Fiber Dinner Lunch Mozzarella Basil Summer Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Position racks in top third and bottom third of oven. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Working with 1 pastry sheet at a time, roll out on floured surface to 13-inch square. Using 6-inch-diameter plate, cut out 4 rounds from 1 sheet and 2 rounds from second sheet (reserve remaining pastry for another use). Transfer 3 rounds to each baking sheet. Pierce each round with fork. Top rounds with another sheet of parchment. Place another baking sheet atop parchment on each sheet.
- Place 1 baking sheet stack on each rack in oven and bake 10 minutes. Rotate baking sheets and bake until rounds are golden, about 10 minutes longer. Using oven mitts, carefully remove top baking sheets and top sheets of parchment. Continue baking pastries until deep golden, about 3 minutes longer. Transfer sheets to rack to cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Increase oven temperature to 450°F. Spread generous tablespoon tapenade over each pastry round, leaving 1/2-inch border around edges. Alternate 4 tomato slices with 4 mozzarella slices atop each pastry in pinwheel pattern. Bake just until cheese begins to melt, about 2 minutes. Sprinkle with fleur de sel and pepper, then drizzle with olive oil and balsamic vinegar. Arrange a few basil leaves and olive slices atop each tartlet and serve immediately.
TOMATO AND TAPENADE SALAD
Provided by Mark Bittman
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make tapenade, put olives, capers, anchovies and garlic in container of food processor or blender, along with a bit of olive oil. Pulse machine once or twice, and swiftly add remaining olive oil while machine is running. Do not purée. You want a coarse, uneven blend. (If you have the energy, you can chop all the ingredients by hand or grind them with mortar and pestle.) Thin with more olive oil if you like.
- Core tomatoes, cut them in two horizontally and shake out the seeds, squeezing gently. Chop. Toss with tapenade, and some salt and pepper if necessary. Stir in basil leaves. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 636 milligrams, Sugar 6 grams
BAKED COD WITH TOMATO-OLIVE TAPENADE
Make and share this Baked Cod With Tomato-Olive Tapenade recipe from Food.com.
Provided by June Langton
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Coat baking sheet with cooking spray.Rubb Cod with 2 tsps oil.Sprinkle with pepper. Place on baking sheet. Bake 15 to 20 mins or until fish flakes with a fork.Meanwhile heat remaining oil in small skillet on medium heat.Add shallot and cook stirring until softened.Add tomatoes and cook stirring about 2 mins,Add olives and capers and cook 30 second more. Stir in oregano and vinegar and remove from heat. Spoon over cod and serve.
Nutrition Facts : Calories 144.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 48.9, Sodium 189.6, Carbohydrate 3.2, Fiber 1.1, Sugar 1.2, Protein 20.8
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
More about "tomato caper tapenade food"
SUN DRIED TOMATO & CAPER TAPENADE – RIEGL PALATE
From rieglpalate.com
5/5 (1)Category AppetizerServings 2Estimated Reading Time 2 mins
SUN-DRIED TOMATO TAPENADE RECIPE - ANDREA MEYERS
From andreasrecipes.com
OLIVE, CAPER AND SUNDRIED TOMATO TAPENADE - RIVIANA …
From rivianafoodservice.com
TOMATO SALAD WITH OLIVE TAPENADE (VERY FRENCH!)
From recipetineats.com
OLIVE TAPENADE RECIPE + VIDEO {QUICK - PLATINGS
From platingsandpairings.com
TOMATO AND TAPENADE TART | MATCHING FOOD & WINE
From matchingfoodandwine.com
MEDITERRANEAN FISH WITH TOMATO AND OLIVE TAPENADE
From gypsyplate.com
SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!)
From minimalistbaker.com
OLIVE TAPENADE - JO COOKS
From jocooks.com
OLIVE TAPENADE RECIPE: A MEDITERRANEAN DIET STAPLE
From draxe.com
TOMATO AND TAPENADE TART - THE LITTLE FRENCH COTTAGE
From thelittlefrenchcottage.com
TOMATO TAPENADE RECIPE - THERESCIPES.INFO
From therecipes.info
STACKED TOMATO SALAD WITH TAPENADE AND BASIL PESTO DRESSING
From fromachefskitchen.com
OLIVE TAPENADE WITH CAPERS & PARSLEY | ALEXANDRA'S KITCHEN
From alexandracooks.com
ORGANIC CAPER & TOMATO TAPENADE, 4.6 OZ AT WHOLE FOODS MARKET
From wholefoodsmarket.com
OLIVE, CAPER AND SUNDRIED TOMATO TAPENADE - RIVIANA FOOD SERVICE
From pinterest.ca
SUN-DRIED TOMATO TAPENADE RECIPE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
CAPER AND SUN-DRIED TOMATO PASTE/TAPENADE-LIKE DELICACY FROM ...
From amazon.ca
SUN-DRIED TOMATO AND OLIVE TAPENADE - EAT | DRINK | BREATHE
From eatdrinkbreathe.com
TOMATO-OLIVE-CAPER TAPENADE
THERE'S TRADITIONAL TAPENADE AND THEN THERE'S THIS: TOMATO …
From huffpost.com
SUNDRIED TOMATO PâTé RECIPE | FOODACIOUSLY
From foodaciously.com
EASY OLIVE TAPENADE - PLANT BASED SCHOOL
From theplantbasedschool.com
EASY TAPENADE RECIPE - COOKIE AND KATE
From cookieandkate.com
RUSTIC TOMATO AND OLIVE TAPENADE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
SUN-DRIED TOMATO TAPENADE
From olivetomato.com
WILD CAPER TOMATO TAPENADE | RICH FLAVOR OF PALESTINE
From canaanusa.com
ROASTED COD WITH WARM TOMATO OLIVE CAPER TAPENADE FOOD
From wikifoodhub.com
FOODCOMBO
ROASTED COD WITH WARM TOMATO-OLIVE-CAPER TAPENADE
From fooddiez.com
HOMEMADE OLIVE TAPENADE RECIPE - CRAVINGSMALLBITES.COM
From cravingsmallbites.com
TOMATO-OLIVE-CAPER TAPENADE RECIPE - FOOD.COM
From food.com
COOK THIS: TOMATO AND TAPENADE TART FROM PROVENçAL
From nationalpost.com
IFOOD.TV
TAPENADE: HOW AND WHEN TO USE IT - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED-TOMATO AND CAPER SPREAD RECIPE - SERIOUS EATS
From seriouseats.com
BRUSCHETTA WITH TAPENADE, CAPERS, PINE NUTS & MOZZARELLA
From dianekochilas.com
BLACK OLIVE TAPENADE (EASY WITH 8 INGREDIENTS!) - SWEET CARAMEL …
From sweetcaramelsunday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love