Introduction
The tangy relish — especially made with summer’s ripest, juiciest tomatoes — makes a nice complement to rich-tasting, meaty fish.
Ingredients
Fish
| 2 | lb. salmon or halibut |
| ~ | Juice of 1 lemon |
| ~ | Salt |
Relish
| 1 | cup cherry tomatoes, quartered |
| ⅔ | cup pitted Kalamata olives, coarsely chopped |
| 3 | Tbsp. diced red onion |
| 3 | Tbsp. capers, drained |
| 1 | Tbsp. finely chopped marjoram, oregano, or basil |
| 2 | Tbsp. finely chopped Italian parsley |
| 1 | Tbsp. extra-virgin olive oil |
| 1 | Tbsp. red-wine vinegar |
| ~ | Pinch of red-pepper flakes and salt, to taste |
Steps
- Prepare the grill. Season the fish fillets on each side with lemon juice and salt. Grill until cooked through and the meat begins to flake.
- Meanwhile, prepare the relish by combining all the remaining ingredients in a medium-size bowl.
- Serve by spooning about ⅓ cup relish over each cooked fillet.
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