Black Olive Paste
By America's Test KitchenPublished on August 21, 2007
Time
10 minutes
Yield
Serves 4 (Makes scant 1 cup)
Ingredients
Before You Begin
You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers.
Instructions
- Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.)
Time
10 minutesYield
Serves 4 (Makes scant 1 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than by weight or size; as long as they are roughly the same thickness, an 8-ounce salmon fillet and a 1-pound salmon fillet take the same amount of time to cook. The easiest and most effective way to add flavor to our steamed fish recipe was to steam the fish on a thick bed of herbs or other aromatics such as onion, lemon, or ginger. A simple sauce drizzled on the fish added even more flavor.
Before You Begin
You only need a tablespoon or so per serving of fish. Whatever paste is leftover can be spread on toast rounds and served as appetizers.
Instructions
- Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.)
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