REX SOLE WITH GRAPEFRUIT OLIVE TAPENADE RECIPE

Rex Sole with Grapefruit Olive Tapenade Recipe image

Provided by erinstargirl

Number Of Ingredients 12

Rex Sole:
4 Rex Sole fillets, skin on
Tapenade:
15 oz organic black olives
2 tsp organic dried mint
1 organic green onion, sliced
Zest and 1 TB juice from HALF an organic grapefruit
Optional Sour "Cream":
1/4 cup of the thick separated "cream" from a chilled can of organic coconut milk
Zest and 1 TB juice from HALF an organic grapefruit
Zest and 1 TB juice from an organic lemon juice
Hawaiian Red Sea Salt

Steps:

Preheat oven to 400° F. Cut individual pieces of parchment paper, one per fillet, large enough to wrap and enclose each piece completely {like an envelope} and set on a sheet pan. Place the Rex Sole fillets on the parchment and fold a simple envelope for your fish. Bake 20 or so minutes until fish flakes with fork. Meanwhile, chop olives, mint, and green onion together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this. Stir in half the grapefruit zest and juice. For the sour cream: remove thickened cream from the top of chilled{overnight or longer} coconut milk. Mix 1/4 cup of that cream with sea salt, grapefruit juice, zest and lemon juice, and zest. Adjust flavor accordingly. I like this cream tangy so it cuts through the coconut, but I also like some of the coconut flavor present with the fish. Remove the Rex Sole parchment packs from the oven and open carefully, letting the steam escape. Place the fillets on their plates, top each fillet with a helping of olive tapenade. Optional: fish with a dollop of the sour "cream".