Over the next few weeks of Lent, many of us will be eating our fair share of fish dishes. But, let’s face it, sometimes all those fish dishes can get, well, a little boring! This is especially true if the usual toppings for your fish are 1) a squeeze of lemon juice, 2) tartar sauce, or 3) good ‘ole ketchup. Now, there’s nothing wrong with any of these, but if you really want to jazz up your fish this Friday, you should top it with my super easy (and delicious!) Cherry Tomato Caper Relish.
I’ve been making this Cherry Tomato Caper Relish for over ten years now and it’s truly one of my all-time favorite recipes (soon to be yours too!). The classic combination of cherry tomatoes, fresh herbs, briny capers, and diced shallots in a red wine vinaigrette will awaken your taste buds AND makes the perfect topping for any piece of grilled, baked, or pan-seared fish. Taking less than 15 minutes to throw together, this recipe is not only part of a healthy weeknight meal for your family, it’s also elegant enough to serve at your next dinner party!
Just a few tips, though…this relish does taste better when made about thirty minutes before serving it. So, go ahead, make the relish and allow it to sit at room temperature while you’re preparing the rest of the meal (and, whatever you do, don’t refrigerate it!). Also, while I like to use parsley and dill, you can use whatever fresh herbs you have on hand (it’s fantastic with basil or chives!). And finally, if you happen to have any leftovers, it makes for great bruschetta! Easy to make, even better to eat, this Cherry Tomato Caper Relish is guaranteed to make a fish lover out of anyone! Enjoy!
Cherry Tomato Caper Relish
1 pint cherry tomatoes, halved
1 medium shallot, small diced
3 tablespoons capers, rinsed and chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste
Mix all ingredients in a medium sized bowl. Let sit at room temperature for at least 30 minutes before serving.
**This relish is also great on scallops, chicken, and pork tenderloin.