The Food Lab
MAKES ABOUT ⅔ CUP
RELISHES AND SAUCES FOR PAN-ROASTED FISH
You Will Need
Combine the capers, olives, shallot, chile pepper, basil, scallions, anchovies, lemon juice, vinegar, and honey in a small bowl. Whisking constantly, add the olive oil in a thin, steady stream. Season to taste with salt and pepper. Serve spooned over pan-roasted fish.