This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to prepare an olive relish that's great with grilled fish, chicken or pork. It's also delicious tossed with pasta and a little grated cheese.
2 lb. mahi mahi, salmon, halibut, or albacore tuna
Juice of 1 lemon
Salt and pepper
2 cups pitted Kalamata olives, quartered
2 cups stuffed green martini olives, sliced
½ cup pepperoncini, chopped ¼”
2 cups grilled red bell peppers, chopped ½”
1 cup toasted pine nuts
1 Tbsp minced fresh garlic
¼ cup finely chopped Italian Parsley
4 Tablespoons extra virgin olive oil
2 Tbsp Balsamic vinegar
1 tsp freshly ground black pepper
1 tsp chili flakes
Prepare the grill. Season the fish fillets on each side with olive oil, salt and pepper. 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.
Relish can be stored covered in refrigerator for up to one week.