Grilled fish with artichoke tapenade and fennel-orange salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 570 Calories/Serving

20 - 30 Minutes

Artichokes marinated in olive oil add a twist on the traditional olive tapenade in this garlicky, salty, and slightly sweet dish. A simple seared fish pairs up with a crisp fennel-orange salad to make this a light, healthy and easy weeknight dinner.

Ingredients

  • 1 clove garlic
  • 1 tablespoon capers
  • 2 ounces black olives
  • 1 artichoke heart
  • 1 lemon
  • Small bunch dill
  • 1 fennel bulb
  • 2 Cara-cara oranges
  • 2 4-ounce fish fillets
  • 1 tablespoon capers
  • 2 ounces black olives
  • 1 artichoke heart
  • 1 lemon
  • Small bunch dill
  • 1 fennel bulb
  • 2 Cara-cara oranges
  • 2 4-ounce fish fillets

Instructions

1

Make tapenade

*Finely chop enough garlic to measure 1 teaspoon.
*Mince capers, black olives and artichoke.
*Zest lemon.
*Mince 1/3 of dill, reserving the rest for the salad.
Toss together garlic, capers, olives, artichoke, lemon zest and dill in a small bowl with 1 tablespoon olive oil and mix well to combine.

2

Make salad

*Cut off green tops and root end of fennel bulb and cut in half, then thinly slice.
*Peel orange and slice across segments into thin rounds.
*Roughly chop remaining dill.
Toss together fennel and dill, drizzle with 1 tablespoon oil, juice of lemon and a pinch of salt. Toss in oranges.

3

Sear fish

Heat skillet on high on the stovetop with 1 tablespoon oil until it shimmers. Pat fish dry with paper towels to ensure a good sear. Then sear fish skin-side down until crispy, 3 to 5 minutes. Flip and cook until fish is opaque and flakey. Remove from heat.

4

Plate, serve

Plate fish alongside salad and top with tapenade.

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