There are several flavors of Sabra hummus that would
work in this recipe (roasted red pepper, roasted garlic and spinach and artichoke spring to mind), but the
Olive Tapenade Hummus, studded with green and
kalamata olives, seemed like the natural choice since I had Greek flavors on the brain.
approx 1/2 lb of grenadier fillet (or other white fish would also
work) 1/2 tablespoon
olive oil 1/2 white onion 3 cloves garlic 1 15 - oz can of diced tomatoes 1 tablespoon capers 4 - 6
kalamata olives 1 teaspoon crushed red pepper 2 anchovies (optional) handful of basil leaves (or other green herb would be good, too)