So I saw a recipe on my flipboard app the other day and thought that the topping to the dish sounded really good. Like a salsa mixed with a tapenade. So did a bit of searching and found out that the olive, tomato, caper mix is a fairly common mix under Mediterranean cuisine. Sometimes served warm over fish.
So while grocery shopping today, I did manage to pick up some great looking basa fillets, I wanted the salty sounding concoction with chicken. I think I may save the basa for some green curry instead.
I kept my tapinade quite chunky, but if you like a smoother texture, you could always pulse in a food processor until its to your liking.
Tomato, Olive, Caper Tapenade
- 1 tsp extra-virgin olive oil divided
- 1 tbsp minced shallot
- 1 tsp minced garlic
- 1 c halved cherry tomatoes
- 1/2 c chopped calamata olives
- 2 tbsp capers chopped
- 4-5 leaves of basil chopped small
- Juice of 1 lemon
- Salt to taste though may not need any due to capers and olives
- Heat oil in skillet
- Add shallot and cook until soft (approx 20 seconds)
- Add tomatoes and garlic and cook, stirring, until softened, about 1 1/2 minutes.
- Add olives and capers; cook, stirring, for 30 seconds more.
- Stir in basil and lemon juice.
- Salt to taste.