Black Olive And Preserved Lemon Relish Recipes

Steps:

• For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
• Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
• For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).

Steps:

• Slice the top and bottom of both lemons with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the lemon over a bowl, cut along both sides of each segment, staying close to the membrane, to release.
• Whisk together shallots, vinegar, and honey in a medium bowl. Coarsely chop lemon segments and add to the bowl with the shallot mixture, along with any lemon juice that has accumulated in the bowl. Stir in olives, capers, chives, and parsley; season with salt and pepper.

Steps:

• Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
• Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.

Steps:

• Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

Steps:

• Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
• Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
• Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
• Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
• Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
• DO AHEAD: Relish can be made 2 days ahead. Cover and chill.