Halibut with Green Olive & Pistachio Tapenade and Crispy Kale Chips

I’m always looking for new inspirations, and being an avid fan of the show Chopped, I’ve seen some great ideas. Transforming familiar ingredients into something new is sometimes challenging, but when done right – simply delicious!

INGREDIENTS

1 Kale Head, washed and thoroughly dried
2 tbsp Olive Oil
Sea salt, for sprinkling
4 – 6 oz Halibut Filet
1/4 cup O&CO. Lemon Specialty Olive Oil
Finely chopped Parsley, Oregano, enough to very lightly coat the filets
Black Pepper
Green Olives & Pistachios Tapenade

DIRECTION

Preheat the oven to 275°F

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.

Set aside.

Turn up the oven to 350°F

Gently rub the lemon olive oil onto the fillets to coat, then sprinkle herb mix and ground pepper onto the fish.

Spread the rest of the lemon olive oil on the bottom of a shallow baking pan and place the fillets in the pan. Bake the fish for about 10 minutes, or until slightly firm to the touch. Meanwhile, combine the olive oil with the tapenade and set aside.

Place fish over the tapenade. Serve with Tomato & Olive Risotto (using my standard Risotto Recipe, and adding 1 can of diced tomatoes, sliced olives, capers and parsley) and top with Kale Chips.

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