Lemon Caper Artichoke Tapenade with Tilapia

So what the heck is a tapenade any way? A tapenade traditionally consists of finely chopped olives, capers, anchovies, and olive oil. It is generally used as an appetizer on crackers, breads, a dip for vegetables, or a stuffing for meat. Nowadays tapenades include a wide variety of flavors and styles, and can be used for a multitude of preparations.

Here at Pastamore we are introducing four all new tapenades to our product line. These flavors include White Wine Artichoke and Roasted Garlic, Bruschetta, Tuscan Eggplant and Olive, and Lemon Caper Artichoke. These tapenades are made with all natural ingredients, and are both easy to use and delicious. They are great on pita bread, crackers, good bread, and can be used for many other applications. The following recipe utilizes the Lemon Caper Artichoke Tapenade with tilapia.

Ingredients:
1/2 lb - fresh tilapia
3 oz - Pastamore Lemon Caper Artichoke Tapenade
1 loaf - baguette
To garnish - fresh basil, chiffonade
As needed - vegetable oil
As needed - extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350°F. Slice the bread into 1/4" thick pieces on a bias. Place the bread on a sheet pan and drizzle each piece with olive oil. Sprinkle salt and black pepper onto the bread and place into the oven. Remove when crisp (~10 minutes).

2. Place the tilapia on a plate and drizzle with vegetable oil, and season with salt and pepper. Rub the fish so that they are evenly coated. Heat a saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the fish from sticking. Place the fish in the pan, and cook until a nice sear is achieved on either side. The fish should be able to be finished entirely in the pan, and it will be done when the flesh is firm and flaky. Remove the fish from the pan and place into a bowl.

3. Using a fork, shred the fish into small pieces. Add the Pastamore Lemon Caper Artichoke Tapenade. Stir until completely mixed.

4. Chiffonade the basil to use as a garnish. Spoon the mixture onto the bread and top with the basil. Serve while warm.