Compositions for Dining

Tapenade Fish Stuffing – Garage Band Version

Ludwig loves to pan-sear or grill fresh fish, but ranted on and on about how boring the presentation is until he composed this little number. The tapenade base of this stuffing brings a complementary briny flavor to sweet fish like mahi-mahi, trout, snapper, cod and walleye. Use either to stuff whole fish prior to cooking or as a bedding for fillets.

Alternative to boring pan-seared fish.
Authored by: Schlepper
Estimated Cost: $10
Difficulty: Easy
Suggested Beverage: Sauvignon Blanc, Pinot Grigio
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Servings 2 cups
Calories 274

Equipment and Supplies

Ingredients
 

  • 3 tablespoons butter, melted
  • 2 cups sage and onion croutons
  • 1 shallot, diced
  • 1 plum tomato, diced
  • ¼ cup tapenade
  • 2 tablespoons olive oil

Method
 

  • Add cayenne to the melted butter. Drizzle over the croutons and toss to coat.
    3 tablespoons butter, 2 cups sage and onion croutons
  • Heat the olive oil in the skillet over medium heat. Add the shallot and plum tomato and sauté until tender, 5-8 minutes.
    1 shallot, 1 plum tomato, 2 tablespoons olive oil
  • Add the tapenade to the veggies and stir until heated through. Add the croutons and stir to heat. Serve immediately.
    ¼ cup tapenade

Private Notes

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