Red Snapper with Zucchini and Black Olive Tapenade

Ingredients

• 2 tablespoons sherry vinegar
• 1/2 cup extra-virgin olive oil
• 1 1/2 tablespoons small capers
• 6 sun-dried tomato halves in oil, finely chopped
• 1/4 cup thinly sliced basil leaves
• Salt and freshly ground pepper
• 1 pound small zucchini, sliced on the diagonal 1/2 inch thick
• Six 7-ounce center-cut red snapper fillets
• 1/4 cup black olive tapenade
• 1 teaspoon cognac

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