SAN DIEGO — Coming back from skiing in Park City, Utah for the Winter I worked at an Italian restaurant in Point Loma for about 6 weeks. It was while I was waiting for my Summer job to open at Guilio's in PB, and for the life of me can't remember the name.
The restaurant was Italian but there was a Portuguese influence because it was Point Loma and they served this relish on all kinds of fish because it was so versatile. I've even tried it on steak and chicken.
- 1/4 cup Kalamata olives sliced
- 1/4 cup Manzanilla olives sliced
- 1/2 cup Onion, grilled & chopped
- 3-4 Roma tomatoes, split, grilled & chopped
- 1 tbsp. Capers
- 1/2 tsp Lemon zest
- 1/4 tsp crushed Red Peppers
- 1 - 2 tbsp. Olive oil
- 1/2 tsp Garlic minced
- 1 tbsp. Red Wine vinegar
- 1/2 tsp Anchovy paste
- 1/2 Lemon juice
- 1/4 cup fresh Basil chopped
- 1/4 cup fresh Italian Parsley chopped
- 1 tbsp fresh Oregano chopped
You'll want to make this relish in advance. Grill on medium-high heat, slice the onion thick, split the Roma tomatoes, brush with Olive oil, season with salt and grill - both sides for the tomatoes, one side for the onions. Let the tomatoes and onions cool down before you give them a coarse chop. Combine the rest of the ingredients and lightly toss, try to do this 15 minutes in advance so the flavors can blend.
Grilled Swordfish w/ Puttanesca Relish
- 5-6 oz Swordfish steaks
- 1 tbsp Pesto
- 1/4 cup Olive oil
Remove skin from Swordfish, combine Pesto with Olive oil and lightly cover steaks. Grill Swordfish over medium-high heat for 3 - 4 minutes per side depending on thickness. Do not overcook the fish, it will keep cooking once it comes off the grill. Top with Puttanesca relish and serve.
- 2 cups fresh Basil leaves, pressed
- 3 cloves of garlic
- 3/4 cup Olive oil
- 1/4 cup Pine nuts, low salt, or Pine nuts
- 1/3 cup Parmesan grated cheese
- 1 tsp zest of lemon
- Pinch of Kosher salt
- 3 or 4 twists of fresh cracked pepper
Place 2 cups of Basil in a blender or food processor, add other ingredients and run your machine to desired texture. Taste and adjust to taste with salt and pepper.
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