Recipes|Featured Main

Preheat broiler.
Process the garlic in a food processor until finely chopped. Add drained olives and pulse several times.
Add the olive oil and cheese and pulse several more times until the paste is to your desired consistency – some prefer it chunky, and others prefer it smooth.
Place the fillets, in a single layer, onto a broiler pan and spread the olive paste over each in a thin layer.
Broil the fillets three to four inches from the heat for about 4 minutes (don’t turn them) until the fish flakes easily. Serve with lemon wedges.
Many varieties of fish work well with this recipe, such as cod, sole, halibut, snapper, or even salmon. You can also try different olives green, -almond-, garlic-, blue cheese- or anchovy-stuffed; kalamata; black; add capers or roasted peppers or even use a premade tapenade from our Olive and Antipasto Bar or from a jar. You could also use another cheese like feta or goat.
You can keep any extra paste in a covered jar in the refrigerator for up to one week. It’s great on sandwiches, mixed with rice or tossed with hot pasta dishes.