Basil Caper Relish
Extract from The Food Lab • By J. Kenji López-alt • Published by W. W. Norton & Company
About
The Food Lab
MAKES ABOUT ⅔ CUP
RELISHES AND SAUCES FOR PAN-ROASTED FISH
-
Emma H. favorited Basil Caper Relish
14 Apr 12:12
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Countryman Press published her project Basil Caper Relish
07 Apr 09:00
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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Step 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.
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