Sea Bass with Sun-Dried Tomato and Black Olive Tapenade

• 4 sun-dried tomato halves (not packed in oil)
• 8 Kalamata olives, pitted
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 large garlic clove
• 2 teaspoons red wine vinegar
• 1 teaspoon olive oil
• 4 6-ounce sea bass fillets

1. Place sun-dried tomatoes in small bowl.
2. Pour boiling water over to cover.
3. Let stand until tomatoes are very soft, about 30 minutes.
4. Drain, reserving 4 tablespoons soaking liquid.
5. Transfer tomatoes to processor.
6. Add olives, onion, chopped basil, parsley and garlic and chop finely.
7. Add vinegar, oil and 2 tablespoons reserved tomato soaking liquid; blend until moist paste forms, adding more soaking liquid if mixture is too thick.
8. Season with salt and pepper.
9. (Can be made 1 day ahead.
10. Cover; chill.)
11. Prepare barbecue (medium-high heat) or preheat broiler.
12. Sprinkle sea bass with salt and pepper.
13. Grill or broil fish until opaque in center, about 4 minutes per side.
14. Transfer fish to plates.
15. Top with spoonful of tapenade and serve.

tomato, olives, red onion, fresh basil, parsley, garlic, red wine vinegar, olive oil, bass fillets

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-sun-dried-tomato-and-black-olive-tapenade-5649 (may not work)