Lemon And Olive Relish Food

SALT-BAKED FISH WITH LEMON-OLIVE RELISH

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Rinse the fish inside and out and pat dry with paper towels. Season inside and out with pepper. Finely chop 2 tablespoons parsley and set aside. Divide the remaining parsley between the fish cavities.
• Toast the fennel seeds in a dry medium skillet over medium heat until golden, about 4 minutes. Grind the toasted fennel seeds in a spice grinder or with a mortar and pestle; transfer all but 1 tablespoon to an extra-large bowl. Add the salt and lemon zest, then stir in the egg whites until the mixture is the consistency of wet sand.
• Pat a thin layer of the salt mixture, slightly larger than the shape of the fish, on each of 2 rimmed baking sheets. Put the fish on top of each salt pile, then cover completely with the remaining salt mixture, following the shape of the fish and patting down the salt mixture. Before the fish is fully encased, mark the thickest part of each fish behind the neck with a paring knife and make a small hole in the salt mixture (this is where you?ll insert a thermometer).
• Bake the fish until the crusts are golden and a thermometer inserted into the marked spots registers 140 degrees F, 40 to 50 minutes. Remove from the oven and let stand 15 minutes.
• Meanwhile, make the relish: Mix the olives with the olive oil, lemon juice, reserved 2 tablespoons parsley and 1 tablespoon ground fennel, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper. Set aside until ready to serve.
• To remove the salt, crack the crusts all the way around the fish with a paring knife; discard the crusts. Slide a spatula under each end of the fish and transfer to a platter or cutting board. To serve, remove the top fillet of each fish with a butter knife or spoon; discard the skin. Pull off the bone; discard the bone and head. Remove the skin from the bottom fillet. Serve with the lemon-olive relish.

WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH

Steps:

• For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
• Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
• For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

LEMON AND OLIVE RELISH

Steps:

• Slice the top and bottom of both lemons with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the lemon over a bowl, cut along both sides of each segment, staying close to the membrane, to release.
• Whisk together shallots, vinegar, and honey in a medium bowl. Coarsely chop lemon segments and add to the bowl with the shallot mixture, along with any lemon juice that has accumulated in the bowl. Stir in olives, capers, chives, and parsley; season with salt and pepper.

OLIVE RELISH

Steps:

• Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.

LEMON RELISH

Steps:

• Trim away peel and white pith from lemons. Working over a bowl to catch the juices, slice between sections and membranes of lemon; remove segments whole. Place each segment in bowl as completed. Cut segments in half. Set aside.
• Combine lemon oil and red onion in a medium saute pan. Set over medium-low heat, and cook, stirring, until onions are translucent, about 4 minutes. Add sugar, and cook until sugar melts, about 30 seconds. Set aside, and let cool 5 minutes.
• Transfer onion mixture to a medium bowl. Add lemons, olives, salt, pepper, and cilantro. Mix carefully, trying not to break up lemon sections too much. Let stand at least 30 minutes before serving. Serve chilled or at room temperature.

GRILLED LAMB CHOPS WITH LEMON AND OLIVE RELISH

Steps:

• Prepare the grill for direct and indirect cooking.
• Brush the onions with oil and season with salt and pepper.
• Place the onions and lemons on the outside edges of the grill so they don't scorch.
• Grill the lemons, turning once, about 1 minute; the onions 6 to 8.
• Allow the lemons and onions to cool, then chop together until they form a paste; transfer to a bowl.
• To the bowl add: olives, parsley, oregano, garlic, and 6 tablespoons olive oil; season with pepper and stir.
• Rub the lamb chops with oil and season generously with salt and pepper.
• Grill chops 5 minutes, turning once, then turn on fatty side for 1 minute and bone side for 1 minute; let rest 2 minutes then serve with relish.

GREEN OLIVE RELISH (BASIC)

Steps:

• MIx all ingredients -- and let the flavors meld for a couple of hours before serving.
• Must be served at room temperature.
• Things that I like to add in (not necessarily at the same time).
• anchovies.
• garlic.
• crushed red chili peppers.
• Serve with pita chips, sliced and toasted baguette or bread sticks!