Special Ingredient: Citrus Tapenade with Chilean Sea Bass by Heather

This month, Rachel and I decided on citrus as the special ingredient since they're in season and help brighten a cold winter night.  This recipe combines lemons, limes and oranges.  You could put this tapenade on chicken or any other white fish, but I chose to use Chilean Sea Bass since it's a nice sturdy white fish.



Ingredients:

Citrus Tapenade:
2/3 cup pitted kalamata olives, chopped
2 tbs. capers, drained
1/4 cup parsley, chopped
1 anchovy, chopped (optional)
2 tbs. orange juice
juice of 1/2 a lemon
juice of 1 lime
2 tbs. zest of an orange
zest of 1 lemon
zest of 1 lime
segments of 1 orange, chopped (I used a Cara Cara orange but you could use any kind)
2 tbs. olive oil
sprinkle of red pepper flakes

2 6-8 oz. filets of chilean sea bass (or your protein of choice)
1 cup uncooked quinoa



Preheat oven to 375 degrees.

In a small pot, add 1 cup uncooked quinoa with 2 cups water.  Cook on high until quinoa starts to boil, then reduce heat to low and cook covered until all water is absorbed, about 15 minutes.

In a small bowl combine all ingredients of the tapenade and stir to combine.  Set aside.



Place the fish on a piece of parchment paper on a baking sheet.  Drizzle with olive oil, salt and pepper, a little lemon juice, and red pepper flakes.  Bake in oven until cooked through, about 12-13 minutes.



Place a scoop of the quinoa on a plate, then the fish, and top with the marinade.  Enjoy!