Black Olive And Preserved Lemon Relish Recipes

WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH

Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish image

Provided by Food Network

Time 45m

Yield 4 serving

Number Of Ingredients 13

Ingredients

Two 1 1/2-pound whole striped bass or snapper, scaled and gutted
1 large clove garlic, peeled and sliced
2 tablespoons olive oil
2 teaspoons kosher salt
12 spring onions or scallions
2 tablespoons olive oil
Salt
1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces)
1 tablespoon minced shallots
1 tablespoon minced black olives, such as nicoise or kalamata
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
1 teaspoon chopped parsley

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).

BLACK OLIVE AND PRESERVED LEMON RELISH

Black Olive and Preserved Lemon Relish image

A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.

Provided by English_Rose

Categories Citrus

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

10 1/2 ounces black olives, chopped
1/2 preserved lemon
1/2 red onion, finely chopped
1 ounce flat leaf parsley, chopped
2 garlic cloves, finely chopped
1/2 red chile, deseeded and chopped
1/2 lemon, juice of, only
8 tablespoons extra virgin olive oil

Steps:

Mix all the ingredients in a bowl.
Season with black pepper and leave for half an hour to one hour so that the flavours can meld.

Nutrition Facts : Calories 677.1, Fat 70.1, SaturatedFat 9.6, Sodium 1309.5, Carbohydrate 16, Fiber 5.9, Sugar 2.2, Protein 2.4

TOMATO, BLACK OLIVE AND FETA RELISH

Tomato, Black Olive and Feta Relish image

I have used this relish on toasted French bread as an appetizer, as a dressing for vegetable salads, as a sauce for pasta, and as a topping for grilled chicken or fish.

Provided by Geema

Categories Sauces

Time 15m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
3 tomatoes, seeded and chopped
1/3 cup black olives, preferably Kalamata, chopped
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 pinch pepper

Steps:

Mix all ingredients together in a small bowl.

Nutrition Facts : Calories 72.2, Fat 6.1, SaturatedFat 2, Cholesterol 8.3, Sodium 158.1, Carbohydrate 3.1, Fiber 0.9, Sugar 1.6, Protein 2

COD WITH POTATOES AND PRESERVED LEMON RELISH

Cod with Potatoes and Preserved Lemon Relish image

Provided by Inaki Aizpitarte

Categories Fish Potato Low Fat Low Cal Dinner Seafood Cod Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1/2 medium onion, unpeeled, halved
1/2 head garlic (halved crosswise)
1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
4 sprigs thyme
1 tablespoon black peppercorns
4 cups low-fat milk
1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
Flaky grey sea salt or kosher salt
1/4 cup plus 3 tablespoons olive oil
1 1/2 pounds skinless cod fillet, cut into 2" pieces
1/2 preserved lemon, finely chopped
1/2 cup finely chopped chives (from about 1 large bunch)
2 tablespoons fresh lemon juice
1 tablespoon hot smoked Spanish paprika

Steps:

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
DO AHEAD: Relish can be made 2 days ahead. Cover and chill.

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