I was a little nervous serving this to my husband, he is afraid of the 'unknown' and leery of my 'concoctions'. I made only enough for half of the fish (my half). After being bribed with custard, he reluctantly sampled it. His response was, "Damn! Do you have anymore of that!" Needless to say, I had to share.....and make custard as well!!
Pine Nut & Roasted Tomato Relish
1 Cup Pine Nuts, raw
1/4 Cup Roasted Tomatoes, seasoned with Thyme & Garlic(you can use sun-dried tomatoes)
1 Tsp Olive Oil, plus 1 Tbs
1 Tbs Honey
1/4 Cup Fresh Parsley, chopped
1 Tsp Onion Flakes
Salt & Freshly Ground Pepper
In a small skillet add 1 Tsp Olive Oil and the Pine Nuts. Over medium heat toast Pine Nuts until golden brown, about 2-3 minutes, stirring constantly. Take off heat and coarsely chop the nuts, return to pan. Add chopped Roasted Tomatoes to chopped nuts and cook until Tomatoes are heated through and softened, remove from heat and place in a small bowl.
To the Nuts and Tomatoes add 1 Tbs Olive Oil, Honey, Parsley, Onion Flakes and Salt & Pepper. Mix well. If you have use Sun-dried Tomatoes you may want to add a pinch of Thyme and Garlic Powder for more flavor
Put this relish to the top of your fish prior to cooking or use as a relish to top cooked fish....or both!
|Toast Pine Nuts|
|Coarsely Chop Nuts|
|Chop Roasted Tomatoes|
|Add Parsley & Spices|
|Add to fish and bake|