Blackened Fish With Asparagus and Olive Tapenade

Blackened Fish With Asparagus and Olive Tapenade



Ingredients:

skinless wild whitefish fillets (such as cod) - 4
asparagus - 1 pound, trimmed
extra virgin olive oil or coconut oil - 2 Tbsp
sea salt - to taste
freshly ground black pepper - to taste


Tapenade

pitted olives (I used green.) - 1 cup
capers - 1 Tbsp
garlic cloves - 2
dried thyme - dash
extra virgin olive oil - 1/4 cup


Blackening Spices

smoked paprika - 2 Tbsp
chili powder - 2 tsp
ground cayenne pepper - 1 tsp
ground coriander - 1 tsp
dried oregano - 1 tsp
garlic powder - 1 tsp
sea salt - 1/2 tsp
coconut oil - 1 Tbsp


Preparation:

-Preheat oven to 400º F.
-Make tapenade by pulsing olives, capers, thyme, and garlic in a food processor until just chopped. Add olive oil and pulse 2-3 times to combine. This will make a somewhat chunky tapenade; continue to process if you want yours smoother.
-Mix blackening spices together in a small bowl.
-Dredge fish in spices.
-Preheat a large skillet and melt coconut oil over medium high heat.
-Saute fish for 1 - 2 minutes per side.
-Transfer fish to a shallow pan and finish cooking in oven for 5 - 10 minutes or until fish flakes easily with fork.
-While fish is in the oven, wipe out skillet, add 1 Tbsp coconut oil or olive oil and warm over medium heat. Add asparagus and saute for 2-3 minutes or until it just begins to brown. Add 2 Tbsp water and cover. Continue to steam asparagus until crisp tender, about 3-4 more minutes. Season with salt and pepper.
-To serve, divide asparagus among plates, top crosswise with fish, then spoon tapenade over the fish.