Easy tapenade gives a potent boost of flavor to mild seafood.

By Julia Dowling Rutland
March 27, 2006
Sablefish with Sun-dried Tomato Tapenade

Sablefish with Sun-dried Tomato Tapenade
½ cup oil-packed sun-dried tomatoes, undrained
¼ cup pitted kalamata olives
1 tablespoon capers
1 garlic clove, coarsely chopped
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 (6-ounce) boneless sablefish, cod, or halibut fillets
2 teaspoons olive oil
Salt and freshly ground black pepper to taste

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.

Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.

Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately. Makes 2 servings.

Rich, velvety sablefish, also known as butterfish or black cod, can be difficult to find in local markets, so buy it when you see a fresh supply. If unavailable, substitute Pacific halibut, cod, wahoo, or another firm white fish.

Sautéed Broccoli Rabe
Broccoli rabe (pronounced rob) looks like small broccoli florets surrounded by large leafy greens. Its distinctive bitter flavor mellows when cooked. Remove any damaged leaves and cut the tough lower stems. Wash thoroughly to remove grit that may hide within the leaves, then blanch in boiling water for 1 minute or until crisp-tender. Drain; sauté in olive oil with garlic and crushed red pepper. Season to taste with salt and pepper.

Hot Couscous
Prepare two servings of couscous according to package directions. For extra flavor, substitute chicken or vegetable broth for water.

"A French Vouvray or a Pinot Noir," says Eric Fullagar, at Freeport Cheese & Wine in Maine. "Another choice would be a dry French rosé. Most people are perplexed by rosé, but it's food-friendly."