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Grilled Barramundi with Artichoke Tapanade

2 anchovy fillets, rinsed
2 cloves garlic, peeled and coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 (6-ounce) jar marinated artichoke hearts, drained
1 teaspoon capers
1/4 cup pitted Kalamata olives
2 barramundi fillets or cutlets
2 tablespoons olive oil
salt and pepper

Puree anchovies, garlic and lemon juice and zest in blender or food processor. Add olive oil and process until combined.

Chop artichoke hearts, capers and olives into rough paste. Add olive oil mixture and mix well. Tapenade should be well combined but somewhat chunky.

Brush fish on both sides with olive oil and season to taste with salt and pepper.

Grill until fish is cooked through and flakes when pricked with fork, about 5 minutes per side depending on thickness of fish

Remove from the oven and spread tapenade on each fillet. Grill 2 minutes more

Serves 4

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Miso Glazed Barramundi Barramundi and Prosciutto Sesame Salt Roasted Sea Bass Sea Bass with Pepper Sauce




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