Sablefish with Sun-dried Tomato Tapenade

Ingredients

• 1 cup(s) oil-packed sun-dried tomatoes, undrained
• 1 cup(s) pitted kalamata olives
• 1 tablespoon capers
• 1 piece garlic clove, coarsely chopped
• 1 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 6 ounce boneless sablefish, cod, or halibut fillets
• 2 teaspoons olive oil salt and freshly ground black pepper to taste

Directions

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.
Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.

Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.