As I headed to the fish market with my trusty pocket eco-friendly seafood guide in hand, I was determined to choose a fish dish that took under thirty minutes to pull together so that my fellow foodies could see how easy it is to make a local, fresh weeknight meal. You can make this tapenade with whatever you have on hand as long as you have a high quality olive oil and some form of acid (often lime juice). I liked the avocados because they add some creaminess to the dish. Make sure not to overcook the fish. Usually thin, white flaky fish like this one take no longer than 8 minutes to cook. You can even skip the marinade and instead dress the fish with sea salt, freshly cracked pepper, and good olive oil. I used tilapia for this dish and according to the Monterey Bay Seafood Guide you should buy US farmed tilapia which is rather inexpensive as well. You?ll have to excuse the fact that I was short a camera so this shot was taken with my husband?s Blackberry but you get the idea.

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