|
| |
| Chef Don's Kitchen Recipe
File |
Recipe |
| RECIPE NAME: |
Apple and Balsamic Relish |
Original Date: |
| DIRECTORY: |
Chutneys and Relishes |
07/23/01 |
| |
|
|
| |
|
|
| Sensitivity: |
|
|
Ingredients |
|
|
Specs |
| Apples, cored and sliced thinly |
2 each |
|
|
| Red Onion, diced ¼" |
¼ cup |
|
|
| Red Bell Pepper, diced ¼"
|
½ cup |
|
|
| Basil Chiffonade |
1 TBSP |
|
|
| Salt |
As Needed |
|
|
| Pepper |
As Needed |
|
|
| Apple Balsamic Vinegar* |
2 TBSP |
|
|
| Extra Virgin Olive Oil |
6 TBSP |
|
|
| Water |
2 TBSP |
|
|
| |
|
|
|
| |
|
|
|
Directions:
Mix all ingredients in a bowl and let sit 10-15 minutes before serving.
This relish is one of my favorites with fresh fish. Salmon, halibut,
swordfish and tuna are good for grilling.
Rockfish, flounder and sole are good
for lightly flouring and sautéing. Just spoon a little or a lot of relish on
your fish and enjoy.
A little note: you can use different fruits with different
vinegars in the same proportions and have great relishes for fish. E.G. pears
and champagne vinegar
|
