Relish This

I'm going to be back-dating several posts in this blog so I don't look so pathetic. Just remember, folks, I post more in the summer when I become human again! And, a big shout-out to Mallory and Mallory's mom Margie, just real cool people. I hope they like fish!

We tried some relish combinations from Cooks Illustrated for salmon a few MONTHS ago, and I'm just now getting them up here. The one in the picture is the Spicy Cucumber Relish, which we liked greatly. I'm going to list all 4 so you can try them all out. They're supposed to go on top of salmon, but, Beth, if you need to use another fish, I'm sure the ocean won't mind too much. Remember, salmon is good for the 3rd trimester! (or is it?)

Spicy Cucumber Relish
(makes about 2 cups)

1 medium cucumber, peeled, seeded and cut into 1/4 inch dice
1/2 small shallot, minced (about 1 T)
1 serrano chile, seeds and ribs removed, minced (about 1 T)
2 T chopped fresh mint leaves
1-2 T juice from 1 lime
table salt

Combine cukes, shallot, chile, mint and lime juice and 1/4 t salt in a medium bowl. Let stand at room temperature to blend flavors, about 15 minutes. Adjust with additional lime juice and salt. Spoon on top of cooked fish. (I added this last line, as it was missing from the recipe.)

Grapefruit and Basil Relish
(makes about 1 cup)

2 red grapefruit, rind and pith removed and segments cut in 1/2 inch pieces
1/2 small shallot, minced (about 1 T)
2 T chopped fresh basil leaves
2 t juice from 1 lemon (pity those lemons that only have 1 t)
2 t extra-virgin olive oil
S&P

Place grapefruit in a fine mesh strainer and drain for 15 minutes over a medium bowl. Pour off all but 1 T of the juice from the bowl; whisk in shallot, basil, lemon juice and oil. Toss with the grapefruit and season with salt and pepper. And spoon on top of cooked fish.

Tangerine and Ginger Relish
(makes about 1 1/4 cups)

4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces
1 scallion, sliced thin
1 1/2 t grated fresh ginger
2 t juice from 1 lemon
2 t extra virgin olive oil
S&P

Place tangerines in a fine mesh strainer set over medium bowl and drain for 15 minutes. Pour off all but 1 T juice from the bowl and whisk in scallion, ginger, lemon juice and oil. Stir in tangerines and season with salt and pepper. And, of course, spoon on top of cooked fish.

Fresh Tomato Relish (got to get tomatoes in here somewhere!)
(makes about 1 1/2 cups)

3/4 lbs ripe tomatoes, cored, seeded, and cut into 1/4 inch dice (about 1 1/2 cups)
1/2 small shallot, minced
1 small garlic clove, minced or pressed (about 1/2 t)
1 T extra virgin olive oil
1 t red wine vinegar
2 T chopped fresh basil
S&P

Combine. And spoon on top of cooked fish.