Recipe: Preserved Lemon Tapenade over Fish or Tofu
Author: Bhavani, iEat Green
Recipe type: Entree
Ingredients
? 2 tbsp olive oil
? 1 onion, small dice
? 1tbsp garlic, minced
? 2 carrots, small dice
? 1 Japanese eggplant, chopped
? 1 yellow bell pepper, sliced and halved
? ? tsp saffron
? 2 tbsp boiling water
? 1 can diced tomatoes
? 2 preserved lemons, diced
? 1 tbsp parsley, chopped
? ? c capers, drained
? ? c olives, chopped
? Salt and pepper to taste
For fish or tofu marinade:
- 1 preserved lemon, diced
- 1 tbsp chopped parsley
- 1 tsp garlic, minced
- 1 tbsp olive oil
- 2 eggs, beaten
- 1 c flour (gluten-free flour can be substituted)
- salt and pepper
- 1 lb of fish (such as flounder or red snapper) or 1 block of tofu
Instructions
For marinade: puree first 4 ingredients for marinade in mini food processor. Spread over fish filets or sliced tofu (1/4 inch thick slices) and let sit for 30 minutes.
Heat the olive oil under medium heat and add the onion. Saut? the onions until translucent for 5 minutes, then add garlic and saut? 2 minutes.
Add the carrots and eggplant and saut? until tender, add more oil if necessary. Add the pepper and saut? another 3 minutes.
In a small bowl, pour 2 tbsp boiling water over saffron and let sit for 5 minutes.
Add the diced tomatoes, preserved lemon, capers, parsley and olives and saut? another 3 minutes.
Turn off heat and add salt and pepper to taste.
Using two pie plates, one for the beaten eggs and one for the flour, dip the fish or tofu into flour, then the egg, then flour again. Saute in olive oil until golden brown on both sides. Remove from heat, cover with tapenade, and serve immediately.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-preserved-lemon-tapenade-over-fish-or-tofu/