Make a double batch of this versatile black olive paste and use the extra as a dressing for pasta, sandwiches, or sautés, or as a garnish for grilled or roasted chicken. It’s paired with fish here, so anchovies (an ingredient in traditional tapenade) are omitted, but feel free to add them if you like.
This recipe is excerpted from Big Buy Cooking.
Serve the swordfish with a side of Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.
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I love this recipe. The tapenade/tomato combo is wonderful on this swordfish and I've also used it on boneless/skinless chicken breasts. This recipe pairs well with the blackened sugar snap peas with garlic & mint.
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