Wednesday, August 20, 2008

Noodle Nest with Tapenade

This recipe was published as an Olympic Lunch, hence the title. My husband, Kevin, loooves anchovies and olives so this was right up his alley.


1/2 pound linguine
1 cup tapenade (recipe follows)
1 Tablespoon olive oil
1/2 Tablespoon lemon juice
1 pound Halibut steak or fillet, 1 inch thick

Boil: Cook noodles until just tender. Drain and toss with half the tapenade. Curl into a circle on a serving platter.
Grill: Mix olive oil and lemon juice in a shallow bowl. Dip in halibut, coating both sides. Grill over a hot fire until just cooked through, 4 minutes per side.
Serve: Let fish rest 2 minutes. Slice thinly. Arrange slices in the center of the noodle nest. Top with remaining tapenade. Enjoy warm or at room temperature.


1 orange
3/4 cup oil cured black olives, pitted
1 can anchovy fillets, drained
3 cloves garlic
1 small bunch parsley
1 sprig rosemary
1'4 cup extra virgin olive oil
2 Tablespoons capers, drained
Freshly ground black pepper

Zest and juice the orange. Chop the zest together with olives, anchoies, garlic, parsley leaves and rosemary needles. Scoop into a bowl. Stir in olive oil, capers and 2 Tablespoons orange juice. Season with black pepper.


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