MahiMahi & Grilled Endive Basil Caper Relish

This recipe is just an attempt to incorporate more capers in our diet! The bright, briny caper relish is balanced with the sweetness from the onion, vinegar and herbs. You can substitute the MahiMahi for any fatty fish (Halibut), and sub in Fennel , Radicchio for the endives.

Ingredients

MahiMahi Filet

Endive (halved or quartered lengthwise)

Caper Relish

3 Tbsp of Capers (drained)

handful of fresh basil

1/2 handful of fresh flat-leaf parsley

1/2 small onion (preferably sweet-yellow) (minced)

1/2 clove of garlic (minced)

Salt

Black Pepper

1 tsp Balsamic Vinegar

1 tsp Sherry or Champagne Vinegar

3 Tbsp Olive Oil

1 tsp Lemon Juice

Optional: Diced Fresno chili for some kick

Optional: Anchovies (split serving size with the capers)

Steps

Broil/Grill/Pan Sear the MahiMahi seasoned with black pepper, salt, and citrus rub, and dried dill.

Quarter or halve an endive bulb, rub with olive oil, balsamic, salt and pepper and grill or broil.

Caper Relish

Finely chop basil, parsley, onion and garlic, then either mince the capers, or mash them in a mortar and pestle. Add remaining ingredients and mix in a bowl