| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 453 | 28g | 7g | 17g |
| sugars | fibre | protein | salt |
| 8g | 3g | 37g | 1.2g |
Why I Love New Zealand Pan-seared Trevally with Black Olive Tapenade
I cannot think of a better way to start this culinary deep-dive than by talking about the Pan-seared Trevally with Black Olive Tapenade. An inspired take from New Zealand cuisine, this dish beautifully combines the fresh, clean flavours of the ocean with the bold, earthy notes of an olive Tapenade. The Trevally – a firm, white fish native to the island nation – takes center stage in this recipe, engaging in a delicate dance with the salt and pepper that elevates its natural taste.
Flavours: Verve and Intensity
The pan-sear method we employ in this recipe perfectly lends itself to the Trevally, its flesh turning golden and tender, while still retaining its structure. Pair this with the savoury genius that is Black Olive Tapenade, and you’re in for an experience fit for a food aficionada. Not unsimilar to Cuban Mojo marinated pork, this recipe also lets the intensity of its marinade shine, minus the prolonged marinating phase.
The Spanish Connection
Though distinctly New Zealand in character, the Tapenade—largely comprised of olives, garlic, capers, and olive oil—draws a parallel to my beloved Spanish Tapas. Spanish gastronomy and its love for olives are famous worldwide, and it is this connection which makes this dish come alive to me. The pitch-perfect blend of the Trevally’s freshness with the Tapenade’s intensity is a testament to the global language of food.
Inspired by New Zealand’s famed chef Monique Fiso, this unique fusion of flavours has managed to marry my palate’s love for Spanish Tapas with a quintessential dish from the Land of the Long White Cloud. Pair it with a bright Confit Citrus salad and a crisp New Zealand Sauvignon Blanc, and you’re set for a meal that pops with global flavours.
So dive into this journey with me, as we explore the power of simple ingredients and discover dishes that tell a story – like this Trevally with Black Olive Tapenade. Let’s toast to the flavors of the world, bite by delicious bite!
What You’ll Need
- 6 fillets of Trevally
- Salt and pepper, to taste
- 4 tablespoons of olive oil
- 1 bulb of fennel, thinly sliced
- 1 red onion, thinly sliced
- 2 cloves of garlic, crushed
- 1 lemon, zested and juiced
- 3 tablespoons of butter
- For the Black Olive Tapenade:
- 1 cup of pitted black olives
- 2 cloves of garlic, crushed
- 2 tablespoons of capers
- 2 teaspoons of anchovy paste
- 1 teaspoon of lemon juice
- 1 teaspoon of Dijon mustard
- 3 tablespoons of olive oil
Method
Step One
First, prepare the Black Olive Tapenade. Combine the pitted black olives, crushed garlic, capers, anchovy paste, lemon juice and Dijon mustard in a food processor. Blend the ingredients until they form a coarse paste. While the food processor is running, slowly add in the olive oil. The tapenade should be chunky, not smooth. Set it aside to allow the flavours to meld together.
Step Two
Next, season the Trevally fillets with salt and pepper to taste. Heat 2 tablespoons of olive oil in a pan over medium-high heat. Once the oil is hot, add the Trevally fillets and sear them until they are golden brown, about 3 minutes per side. Remove the fillets from the pan and set them aside.
Step Three
In the same pan, add another 2 tablespoons of olive oil. Add the thinly sliced fennel bulb and red onion to the pan, sauté them until they are tender and slightly caramelized. Add the crushed garlic and sauté for an additional minute, or until the garlic is fragrant.
Step Four
Return the Trevally fillets to the pan with the fennel, onion and garlic. Add the lemon zest and juice and butter. Continually spoon the buttery sauce over the fish for about 2 minutes, or until the fish is cooked through and the butter has fully melted.
Step Five
Serve the Pan-seared Trevally with a generous dollop of Black Olive Tapenade on top. Enjoy while hot.
