Olive Tapenade for Swordfish
for 6 steaks
Combine in a food processor:
1 1/2 tsp.
prepared Dijon mustard
1/2 tsp. lemon
zest
1 tbsp. lemon
juice
1/4 c. olive oil
1 c. green
olives (stuffed with your filling of choice)
3 cloves garlic
2 anchovy
fillets
3 tbsp. capers,
drained
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