Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Ocean Catfish with a Black Olive Tapenade
Ingredients:
8 oz ocean catfish
salt & pepper to taste
2 oz black olives, pitted and ground
½ glove garlic, finely chopped
1 leek, green part only
juice of ½ lemon
Preparation:
Cross-cut the fish in half and season
Season the olive with salt & pepper and garlic
Spread the olive mixture on one of the pieces of fish and lay the other piece on top
Tie the fish together with a band of leek top
Heat oil in a pan on the stove and sear the fish in the pan for about 2 minutes
Turn fish over carefully
Add lemon juice and place in a 375ºF oven for about 8 minutes
Plate and serve with a roasted red pepper coulis
Serves 2.
Great with: Parsley potatoes, or rice, and red beets
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