How to cook Pan-seared red snapper with black tapenade

Yield: 4 servings

• Prep: 30 minutes
• Cook: 15 minutes

Ingredients

4 (6- to 8-ounce) portions red snapper, grouper or other firm white fish fillets

1/2cup Crisco® 100 % Extra Virgin Olive Oil, divided

2tablespoons fresh lemon juice, divided

1teaspoon coarse kosher salt

1 coarse black pepper, divided

1/2teaspoon crushed red pepper flakes

2tablespoons drained capers

1tablespoon flat leaf parsley leaves

3 cloves garlic, minced

1 anchovy fillet or 1 teaspoon anchovy paste (optional)

1cup pimiento-stuffed green olives

1/3cup pitted kalamata olives

Lemon wedges, parsley sprigs and additional pimiento-stuffed green olives for garnish (optional)

Instructions

1. Rinse fish fillets; pat dry. Place in single layer in shallow baking dish. Whisk 1/4 cup oil, 1 tablespoon lemon juice, salt, 1/2 teaspoon pepper and red pepper flakes in small bowl. Drizzle over fish. Brush to coat thoroughly. Turn and coat other side of fish. Let stand at room temperature 15 minutes.
2. Place capers, parsley, garlic and anchovy fillet, if desired, in food processor. Add remaining 1/4 cup oil, 1 tablespoon lemon juice and 1/2 teaspoon pepper. Cover and process until well blended. Add green olives and kalamata olives. Pulse, in 1-second intervals, about 5 times, just until coarsely chopped.
3. Heat grill or grill pan over medium-high heat. Place fish on grill; cook 5 minutes. Turn and cook an additional 5 to 6 minutes or until internal temperatures reads 145F. To serve, spoon olive tapenade over fillet. Garnish with lemon wedges, parsley and olives, if desired.