Best Rex Sole With Grapefruit Olive Tapenade Recipes

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

ROASTED CORNISH HEN AND GRAPES RECIPE

Roasted Cornish Hen and Grapes Recipe image

Provided by carol gorman

Number Of Ingredients 6

Ingredients

1 1/2 pounds mixed red and green seedless grapes
8 shallots, root end intact, halved if large
6 sprigs thyme, plus leaves for hens
2 tablespoons olive oil
Coarse salt and ground pepper
4 Cornish game hens (1 to 1 1/4 pounds each)

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes. Cook's Note Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.

REX SOLE WITH GRAPEFRUIT OLIVE TAPENADE RECIPE

Rex Sole with Grapefruit Olive Tapenade Recipe image

Provided by erinstargirl

Number Of Ingredients 12

Ingredients

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".