Browsing Tag

relish

Grilling Karista's Kitchen Kid Friendly Life Around My Table Pork Sauces, Salsas and More Seafood

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Green Olive and Kumquat Relish with Pan Cooked Halibut and Herbed Couscous

One can never have enough of a good thing, especially when that “good thing” is olives.

I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.

So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.

This current post, a gorgeous Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous, has transitioned between a seafood dish, a pork dish and a grilled chicken dish. I’m not kidding when I tell you I’ve used this relish three times for three separate dinner meals.

Roasted Olive and Kumquat Relish transitions beautifully between seafood, meat and poultry and pairs delightfully with either a herbed couscous or an indulgent goat cheese polenta. Always in the mix is roasted or grilled asparagus.

Roasted Green Olives and Kumquats // Karista's Kitchen

When my “team” and I were creating this recipe at the California Ripe Olive Experience, I knew this Roasted Olive and Kumquat Relish was tasty but I never imagined I’d be preparing it so often at home.

Heather (Heather Likes Food), Leigh-Anne (Your Home-Based Mom) and Kelley (The Suburban Soapbox) were my teammates and between the four of us we created a stellar recipe.

The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears. In a word, divine.

Honestly, I found myself sneaking bites of the pork tenderloin with Kelley’s pan sauce, nibbling on spoonful’s of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth. Polenta just does that to me.

The buttery and slightly salty flavor of the roasted green olives blended perfectly with the tart citrus flavor of the sliced kumquats. We added a splash of garlic, ginger, Italian parsley and honey to the relish which resulted in a mellow but flavorful relish.

California Ripe Olive Experience St. Helena 7

When I prepared the relish again at home I used it to top fresh roasted halibut to change things up a bit. I also paired the relish with grilled chicken. All of which was delicious.

I love it when a recipe can be used with more than one specific ingredient. I suppose that’s simply what olives do best. They pair deliciously with most savory and even sweet ingredients, elevating flavor and texture and making a meal completely delightful.

Delicious Wishes and Loads of Love,

Karista

*This post was sponsored by California Olive Committee

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Serving Size: 4

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Ingredients

  • 1 cup sliced green olives, or more if you like
  • 1/2 cup sliced kumquats
  • 1 clove garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • Pinch of pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1-2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1- 1 1/2 lbs. halibut cut into 4 pieces
  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Toasted pine nuts for garnish
  • Chopped Italian parsley for garnish

Instructions

  • Pre-heat the oven to 350F.
  • Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
  • Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
  • Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
  • Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
  • To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
  • When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
  • Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
  • Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh Italian parsley and toasted pine nuts. Serve immediately.
  • Notes

    This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.

    *When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2017/06/09/roasted-olive-and-kumquat-relish-with-halibut-and-herbed-coucous/

     

    Grilling Salmon Sauces, Salsas and More

    Roasted Mini Pepper and Fresh Basil Relish over Grilled Salmon

    Roasted Mini Pepper and Fresh Basil Relish

    My youngest gal told me this morning that I talk about food all the time. Really?

    Fresh Mini Peppers

    This, after my subtle launch into why we don’t consume sugary chocolate cupcakes on an empty morning tummy.  (can you see her eyes rolling?) I know, I know, once in a while we just have to have a sweet for breakfast.  I promise, I’m not a complete food ogre.

    I am a bit obsessed with good food however, and totally in love with mini peppers.  I could eat them by the bucket full.   We picked up these divine little peppers at the Port Townsend Farmer’s Market.  And of course I had to snap a few pictures to share.

    Port Townsend, WA looking at Admirality Inlet

    Me… at the beautiful marina in Port Townsend

    I’m enamored with the Bald Eagle

    The perfect evening in Port Townsend

    Flying Home

    These little peppers are perfect for salads, snacking or stuffed as an appetizer.  But I like them best roasted.

    After roasting the first batch, I think I ate half the peppers off the baking sheet.  Well, I know I did.  Because I had to run to my local market for more peppers.

    After roasting the second batch of mini peppers I only snacked on two (so yummy right out of the oven!) and the rest went straight into the relish.

    Then Ranger Craig came into the kitchen while I was grilling the salmon and “sampled” the relish.  Several times.  I started to wonder if we’d have any relish left for the salmon!

    I was not going back to the market a third time.  I’ve done that.  It’s so embarrassing.

    We ended up with just enough relish to serve with two pieces of salmon (we should have had enough for four pieces).  It was delicious.

    Roasted Mini Pepper and Fresh Basil Relish with Grilled Salmon

    Perfectly roasted and sweet with a hint of fresh basil and subtle tang of balsamic vinegar.  It’s going to be a tasty summer!

    Roasted Mini Pepper and Fresh Basil Relish

    Serves 4

    Ingredients

    16 oz Mini Sweet Peppers

    1 heaping tablespoon chopped or chiffonade fresh basil, plus extra for garnish

    Dash of olive oil

    Dash of good quality balsamic vinegar

    Salt and Pepper to taste

    Directions

    To Roast the Peppers

    Preheat the oven to 400F.

    Line a baking sheet with parchment paper or aluminum foil.  Brush the foil or parchment with a little oil so the peppers won’t stick.

    Place the peppers on the baking sheet, pop them in the oven and let them roast.  This should take about 15-20 minutes depending on how crisp tender or tender you like them.  I personally like my peppers very soft and toasty.

    Once the peppers are done let them cool for a few minutes.

    Pull the stem from each pepper and dice.  No need to skin or seed the peppers as we’re using the whole pepper for this relish.

    Once the peppers are diced, add the fresh basil, dash of olive oil and balsamic vinegar and season with salt and pepper.  Gently toss and taste for seasoning.

    Serve with grilled salmon or chicken.  Or toss with fresh greens and feta cheese for a delightful summer salad!