Hubert's Relish

Do you know of Hubert Keller?  As a Foodie, I am sure you have come across his name.  He is such a cutie!!  A French chef born in Alsace, France.  He has two restaurants named Fleur de Lys;  one in San Francisco and one in Las Vegas.  I love watching him on television.  He is so calm and soft spoken, and what a chef!!  One recipe of Hubert's we have made before is Double Salmon Burgers.  Once again, today, we were not disappointed. 

Yesterday at the seafood store, we debated between a piece of grouper or this piece of swordfish.  I'm glad we took the swordfish.  The Trout found his recipe for Lamb Burger with Roasted Red Bell Pepper Relish.  The lamb burger will be definitely tried in the future, but today, The Trout made the red bell pepper relish to go on the fish.  Good choice.  In fact, Trout said he could even see this relish on a pizza, burgers or chicken.  You name it...it will taste great.  Possibly just change out the herbs as we did today.

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.