Our basil is hurting from all the cold weather, so we just bought some new and planted it this morning. So, since we had lots of tarragon and marjoram, this was used and it tasted very good.
Red Bell Pepper Relish
by Hubert Keller, chef
1/4 tablespoon olive oil
1 red onion, chopped
2 garlic cloves, minced
3 plum tomatoes, blanched, peeled, seeded and diced
1 large bell pepper, roasted, peeled, seeded and diced
1/2 teaspoon thyme leaves
1 teaspoon sugar
6 basil leaves, minced
Salt and pepper to taste
The Trout did not roast the red pepper. Because he omitted this step, it left a little crunch which was very nice. As I said before, he substituted marjoram and tarragon for the thyme and basil. Any herb would do nicely.
Heat saute pan over medium heat. Add olive oil, onion and garlic. Saute for 3 minutes or until translucent. Add in the sugar, bell pepper, tomatoes, thyme and salt and pepper and cook for 5 minutes. Stir in the fresh basil.
All you had to say was French born chef and I was already in love :-) The red pepper relish looks delicious and the swordfish was a perfect type of fish to accompany the relish.
ReplyDeleteCheers.
Velva
What a wonderful recipe that could be used so many ways. I'm going to try it on fish too!
ReplyDeleteIt looks beautiful and sounds delightful, Susan. We have some Alaskan halibut in the freezer and I know what we are having for dinner. Thanks.
ReplyDeleteI would love to visited one of his restaurants. I grew up across the french boarder on the German side and we visited Elsass a lot. Great restaurants. Loved the Flammkuchen!!
ReplyDeleteWhat a wonderful recipe!
My mom fixed swordfish often while we were growing up and it's still a favorite of mine. This looks like the perfect relish to top it. I'm just itching for Summer so we can get our garden going!
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ReplyDeleteWhat a nice accompaniment to fish! I will definitely be adding this to my list! Thank you for sharing!
ReplyDeleteOkay you two...every time I come over here, I leave hungry. Man your recipes look good!
ReplyDeleteI think you both missed your calling, chefs!!! Seriously!!!!
:)
In our snowplow happy climate fresh basil is elusive in our gardens for the moment, but you can still find huge bags of it at the grocers. Thank goodness for greenhouses.
ReplyDeleteThis relish looks so fresh and flavorful. I imagine it would be delicious served many ways. It's amazing what a spoonful can do for a piece of grilled fish or a chicken breast.
ReplyDeleteLove Keller...he's often a judge on Top Chef. You're right, he's very soft spoken AND talented.
ReplyDeleteCan't wait to try this relish! Good work, Trout!
This looks delicious, a feast for the eyes as well as the palate. I love colorful food, at all times of year, but especially when the snow is on the ground!
ReplyDeleteMy container basil bit the dust too. I am getting a new plant this week. I refuse to let this cold Florida weather get the best of me. Surely it will get warm again soon. This relish sounds delicious. My compliments to The Trout.
ReplyDeleteLove this and I thinkk it woudl go very well with my orange roughy we are having for dinner;thank you; great photo.
ReplyDeleteThe relish sounds really delightful, Susan. It is always so nice to have a great relish to add a bit of zest to a meal. I'll wager this one is delicious. Have a wonderful day. Blessings...Mary
ReplyDeleteI'm so pleased you shared the red pepper relish recipe - thank you! I grow them every year and have been hunting for a good relish/chutney recipe to use them up with . . . this one sounds great. I would not have thought of using it with fish and am going to give this a try!
ReplyDeleteI must also add I think your photos are really good :-)
I am defintely looking for healthy dishes and this fits the bill perfectly Susan.
ReplyDeleteHubby took me to his restaurant in San Francisco years ago, and it was good. We also love swordfish, and this would be wonderful!
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