4 white fish filets, skin removed (use whatever is fresh, wild, and sustainable)
1 pound asparagus spears, trimmed
2 Tbsp coconut oil or olive oil
freshly ground black pepper
1 cup pitted green olives
1 Tbsp capers
2 cloves garlic
dash of thyme
1/4 cup extra virgin olive oil
2 Tbls smoked paprika
2 tsp chili powder
1 tsp ground cayenne
1 tsp ground coriander (you can ground whole coriander in food processor)
1/2 tsp sea salt
1 tsp oregano
1 tsp garlic powder
1 Tbsp coconut oil
- Preheat oven to 400 degrees F.
- Make tapenade by pulsing olives, capers, thyme, and garlic in a food processor until just chopped. Add olive oil and pulse 2-3 times to combine. This will make a somewhat chunky tapenade; continue to process if you want yours smoother.
- Mix blackening spices together in a small bowl.
- Dredge fish in spices.
- Preheat a large skillet and melt coconut oil over medium high heat.
- Saute fish for 1 - 2 minutes per side.
- Transfer fish to a shallow pan and finish cooking in oven for 5 - 10 minutes or until fish flakes easily with fork.
- While fish is in the oven, wipe out skillet, add 1 Tbsp coconut oil or olive oil and warm over medium heat. Add asparagus and saute for 2-3 minutes or until it just begins to brown. Add 2 Tbsp water and cover. Continue to steam asparagus until crisp tender, about 3-4 more minutes. Season with salt and pepper.
- To serve, divide asparagus among plates, top crosswise with fish, then spoon tapenade over the fish.
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