This week’s French Fridays with Dorie challenge is for Salmon with Olive Tapenade. Since neither one of us cares for Salmon, we made this recipe with White Sea Bass we bought from Fresh Fish Fanatics right off their boat at the Channel Islands Farmers’ Market. Dorie suggested that the fish would be even better with Mango Chatini – and, we just happened to have a ripe mango in our fruit bowl. Thinking of what else to serve with this fish dish, I looked at next week’s recipe, Lemon Barley Pilaf, and thought it would be perfect. So, this week, we present a Dorie trifecta!
White Sea Bass with Olive Tapenade and Mango Chatini
This recipe combines the fresh flavors of lemon and basil with the rich flavor of olives in a way that allows them to seep into the fish. By cutting slits into the side of the fillets, and infusing them with the herb and tapenade mix, Dorie created a method that infuses the fish with flavor. Once the fish is cooked through a combined method of pan frying and baking, it’s topped with a vinaigrette.
We use fresh basil from our garden and Olive Tapenade from Pasolivo. We loved all the flavors in this recipe and talked about other variations with this method. Although this fish turned out perfectly, we thought we could use this method on the grill with far less mess to clean up.
I was a little skeptical about the combination of flavors with mango and cilantro, but it was heavenly! The Mango Chatini is a simple condiment that we would call “Mango Salsa” in SoCal. It’s easy to make and its fresh flavor is an nice accompaniment to fish, chicken, and salads.
If you enjoyed this recipe, see our Thresher Shark with Fresh Herbs in Olive Oil.
This super-simple side-dish is surprisingly filled with flavor. I left out the bell pepper, but I think this pilaf forms a nice base for all kinds of vegetables – peas, green beans, etc. I think it’s a good substitute for rice with any number of main dishes.
Bon Appetit!
I am thrilled that Dania from Fresh Fish Fanatics mentioned my blog in her weekly newsletter. Please note: All 3 of these recipes come from a cookbook called “Around my French Table” by Dorie Greenspan. I belong to an on-line group that is working our way through the book – as part of our participation agreement, we cannot re-print the recipes. However, I did find the original recipe on-line which is hyper-linked from the first sentence of my post. We substituted White Sea Bass for Salmon. To see how other members of the group fared with Salmon, check out this website: French Fridays with Dorie .
Sunset view from our rooftop – looking towards Ventura |
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
Ei says
Fish, right off the boat. What could be better? That looks delicious. I’ve been lazy and haven’t made this one yet. Tomorrow…I swear. In my scan of the recipe, I totally missed the mango chatini suggestion. Mango and olive sounds like a very bizarre flavor combo. I’d try it, but not this time, as I have no mango.
Cher Rockwell says
I have been veering off course all month 🙂
Your fish looks mouth-watering & I like the sound of chatini.
I left peppers out of my pilaf as well (and the barley and the lemon and the onion…)
Una Semplice Passione says
Yum!!! and what amazing you can get fresh fish from the boat. i also like of your blog that you suggest whole meals. that’s great!
Laura (Tutti Dolci) says
Look at that sea bass! The mango salsa sounds like the perfect topping!
Lizzy says
Beautifully done, my friend! And your sky photo is spectacular!!! Have a wonderful weekend~
Trevor Sis Boom says
Some fish off the boat!
Another amazing meal…
Dorie trifecta!
Maria Kyr says
This looks so nice!!! Maybe I should have also chosen sea bass instead of salmon! Have a great weekend!
Paula @ Vintage Kitchen says
Oh Susan, I´m so following your footsteps next friday and doing a Dorie trifecta also (roulade, basil tapenade and the barley pilaf)! Great meal you put together, as usual. Have a great weekend!
Rose says
Wow, never heard of a chatini before, but mango salsa sounds delicious. I completely missed this suggestion but it looks great and I’m happy that someone was paying enough attention to taste test it for the group. I’m actually doing the barley dish tomorrow, thanks for the preview.
Cakelaw says
It looks terrific Susan. I made a Dorie trifecta too using July’s recipes.
Kathy says
Oh Susan, Such a wonderful looking meal…I knew you weren’t going with the salmon…I think the sea bass is a great choice! I’m so looking forward to the barley pilaf! Wow, does that look great! I also have never heard of chatini…it looks and sounds very good! I never saw this suggestion either…I agree with Rose…glad someone was paying attention!
Happy Friday!!
Nana says
You make everything look good, even that sunset view. WOW! Hubby and I both loved this recipe, and looking at the pilaf,
I look forward to making that. Beautiful presentation as usual.
Guyla says
Beautiful sunset photo! Chatini was a new word for me but we make mango salsa often. Its great on shrimp tacos. I can imagine the flavor of your sea bass, so fresh and delicious.
Jen @ Savory Simple says
What a lovely recipe! I love barley so I’m especially intrigued by the pilaf.
Gracie says
lovely combination. I am sure it was a wonderful meal!!!
Betsy says
Wonderful trifecta! I didn’t see the mango chatini suggestion either. We make a mango salsa (with cilantro) at my house all summer long, so I’ll have to compare the recipes. Your fish looks great. I can’t wait to try the barley pilaf next week. Have a great weekend.
Teresa says
Congratulations on the newsletter mention! I haven’t tried the chatini yet, but it looks awfully tempting in your photos.
Mary Hirsch says
Your dinner looks scruptious and the white bass is a nice substitute – it looked thick enough for the slit pockets/tapenade infusion. And, I liked that you incorporated the fruti chatini for more flavor. That would have worked with the salmon as well. Your barley pilaf looks delicious. I am going to turn it into a salad this week. Agreed, that it’s nice to make as much on the grill as possible right now and I have a side burner for the pilaf. I’m told that the Channel Islands are a must-see for me, Susan. I’m used to traveling alone and enjoy it but would the Islands be a good destination for solo traveling?
Katerina says
This tapenade must really be a very flavorful compliment to the fish. So many beautiful flavors are combined in it. And the pilaf makes the perfect side dish!
Frankly Entertaining says
I also missed the mango chatini suggestion, but now that I’ve seen it in a couple of posts I’m definitely going to try it out!
Maggie says
The trifecta is impressive! I don’t know if I’ve ever had sea bass but it looks delicious! I did the mango chatini too and loved it! Although, have you ever heard that word – chatini? I hadn’t. Like a weird mix between chutney and martini. Sounds like a scrumptious cocktail, no? 🙂
Jessica of My Baking Heart says
Gorgeous, gorgeous, gorgeous! Especially that view!! 🙂
Diane Balch says
What kind of barley did you use and what was your ratio water to barley? Your pilaf has the creaminess of a risotto I would love to duplicate that.
acookingmizer says
I was uncertain about using the tapenade but I think I will try it the next time I have salmon!! 🙂