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Grilled fish with Tangy Black Olive Relish

Grilled fish with Tangy Black Olive Relish

This recipe combines the flavours of Indian spices with olives. Black Olives can handle the intensity of certain Indian spices and do work well together from time to time.


bar Grilled fish with Tangy Black Olive Relish
Cod, haddock or pollack are good white fish but an oily fish such as mackerel can also be used which would give a deeper and richer flavour.

Picture by Werner Van Peppen

 
Serves 2
 
Ingredients:

For the grilled fish:-
250g white fish fillets
1/2 tsp turmeric
1/4 tsp salt (optional)
1 tbsp olive oil

For the Black Olive Relish:-
2 large handfuls or 4 tbsp of black olives, sliced or roughly chopped
½ a fresh red chilli, finely chopped
a small handful of washed fresh herbs, such as basil and parsley, finely chopped
1 garlic clove, finely chopped
1/4 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

   
Method:  

To make the fish.
Place the fish on a baking tray and rub the turmeric and salt, if using, into the flesh. Sprinkle the oil over the fish. Place under a grill for 8-10 minutes until lightly golden.
Remove the fish and carefully place on a plate.

To make the relish.
In a bowl or a pestle and mortar, mix all the ingredients together. You would want the sauce to have the consistency of a rough or coarse salsa. However, you can grind it further in a food processor or blender into the texture of a coarse chutney.
Either spoon the relish over the fish or place it on the side to serve.

 

(c) 2012

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