Chilean Seabass with a Caper Olive Tapenade with Arugula and Radicchio and Cayenne Roasted Heirloom

Ingredients

• 1 T canned capers
• 4 pimiento stuffed martini olives finely chopped
• 6 heirloom cherry tomatoes diced
• 1 T or half a jalapeño, diced
• 1/2 t chili flakes
• Zest of one lemon
• ½ t kosher salt + ¼ T black pepper
• 2 T light oil like avocado
• 3 C baby arugula salad green
• 1 C torn radicchio
• 2 T oil
• 2 T red wine vinegar
• ¼ T kosher salt + ¼ T black pepper
• 4 4-ounce portions Chilean Seabass
• 1 T kosher salt + ¼ t black pepper
• 8 heirloom carrots washed, and halved lengthwise
• 2 T light oil
• ¼ T paprika
• ¼ T cayenne pepper
• 2 t fresh thyme leaves
• Dash of salt and pepper