Dried Plum and Orange Tapenade

By • February 7, 2011 7 Comments



Author Notes: I love the flavors of tagines with chicken and lamb. With this contest, I thought immediately about recreating the flavors of my lamb tagine with a little touch of the flavors of the Silver Palate's Chicken Marbella and pairing it with fish. I went with wild-caught Alaskan halibut (Monterey Bay Aquarium "Best Choice") because that's what looked good today, but I think this would also work well with hake or mahi mahi. You could also use it as a condiment such as with cold sliced leftover chicken or pork roast. To pair this with fish, I'd use about 1.25 lbs of fish, salted and peppered, then seared in a pan on the cooktop and finished in a 450 degree oven for a few minutes, depending on thickness.healthierkitchen

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Serves 3 or 4

  • 4 ounces Castelvetrano, Cerignola or other fruity green olives, rinsed and dried then pitted and roughly chopped (no favorites, but I use Merrill's knive method for pitting)
  • 1/2 cup pitted dried plums (prunes), about 9 or 10 regular sized ones, roughly chopped to about the same size as the olives
  • 1 clove garlic, finely minced
  • 2 teaspoons orange zest, orange reserved for juice and garnish (I used a Cara Cara orange)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1 tablespoon plus two teaspoons juice squeezed from the orange
  • 1 tablespoon plus one teaspoon best quality olive oil
  • pinch salt
  • couple of grinds of black pepper (or grains of paradise if you have them)
  1. Place all ingredients in bowl, pretty much in this order, and mix gently with a spoon. Let sit for about one half hour to an hour to let the flavors come together well.
  2. If you wish, serve as a bed or atop some fleshy white fish, garnish with a slice of peeled orange and enjoy.

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