Basil Caper Relish

The Food Lab

https://www.cutoutandkeep.net/projects/basil-caper-relish • Posted by Countryman Press

MAKES ABOUT ⅔ CUP RELISHES AND SAUCES FOR PAN-ROASTED FISH

You will need

2 tbsp Capers , rinsed, drained, and roughly chopped 2 tbsp Kalamata Olives or Taggiasche olives 1 Small Shallot , minced (about 1 tablespoon) 1 Thai bird or serrano Pepper , seeded and chopped ½ cup Chopped fresh Basil 2 Scallions , finely sliced 3 Anchovy Fillets , finely chopped 1 tbsp Fresh Lemon Juice (from 1 lemon) 1 tbsp Balsamic Vinegar 1 tsp Honey 3/10 cup Extra Virgin Olive Oil Kosher salt and Freshly Ground Black Pepper

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Difficulty

Description

MAKES ABOUT ⅔ CUP RELISHES AND SAUCES FOR PAN-ROASTED FISH

Instructions

1. 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.