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Recipe by New England Aquarium Chef Tim Ridge

  • 4 6-oz. fillets bluefish, skinned and deboned
  • 1/2 lb. pitted green olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tbsp. capers
  • 3 fresh basil leaves
  • 1 tbsp. freshly squeezed lemon juice
  • 6 roma tomatoes, quartered and stem removed
  • 2 tbsp. extra virgin olive oil
  • 1/2 lb. haricot verts
  • 1 can cannellini beans, drained and rinsed
  • 2 tbsp. red wine vinegar
  • 4 tbsp. extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 cup white wine
  • 2 tbsp. canola oil
  • salt and pepper

Thoroughly rinse the olives in cool water. Place olives, anchovies, garlic, capers, basil and lemon juice in the bowl of a food processor. Process until the mixture becomes a coarse paste. Transfer to a bowl and refrigerate. Preheat oven to 375 degrees, toss the tomatoes with olive oil, salt and pepper and roast skin-side up until dry and caramelized. Remove from the oven and allow to cool. Blanch the haricot verts in heavily salted boiling water for 1 minute and shock in ice water. Drain. Mix the haricot verts, cannellini beans and tomatoes in a bowl, toss with the vinegar, extra virgin olive oil, salt and pepper. Refrigerate for one hour.

In a spice or coffee grinder, grind the pine nuts to a coarse powder. Season the bluefish with salt and pepper and dip into white wine. Press the fish into the pine nuts to crust on 1 side. Heat a sauté pan over medium-high heat and add canola oil. Place the fish in the pan crust-side down. Cook for 3 minutes over medium-high heat and transfer to a 375-degree oven. Cook an additional 4 minutes.

Spoon the salad onto the center of the plate. Place the fish crust-side up on the salad, top with the tapenade and serve immediately.

Serves 4