Ingredients
9 1/2 ounces Castelvetrano Olives, pitted & roughly chopped
2 fl oz extra virgin olive oil plus more to finish
1 1/2 tablespoons capers, drained
2 teaspoons wildflower honey
4 1/2 tablespoons hazelnuts, toasted, & roughly chopped
1 teaspoon balsamic vinegar
1/8 teaspoon red chili flakes
1/4 teaspoon peeled garlic clove minced
3 tablespoons Fresno chile, deseeded & minced
1/2 teaspoon peeled shallot minced
1/4 teaspoon orange zest
1 1/2 fl oz fresh-squeezed orange juice
3 1/2 tablespoons golden raisins, roughly chopped
1/4 teaspoon black pepper freshly cracked
Directions
-
Heat saucepan over low-medium heat.
-
Add garlic, shallots, and Fresno chile and sauté until soft and aromatic.
-
Add chopped olives and raisins.
-
Add capers, balsamic vinegar, red chile flakes, honey, orange juice, orange zest, hazelnuts, and olive oil.
-
Stir mixture to combine all ingredients and cook for 10 minutes over low heat.
-
Remove relish from the heat and let cool to room temperature.
-
Spoon over grilled swordfish.
- Tags
- Citrus Condiments Nuts Recipes Vegetable
