Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

One can never have enough of a good thing, especially when that “good thing” is olives.

I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.

So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.

Ingredients

  • 1 cup sliced green olives, or more if you like
  • 1/2 cup sliced kumquats
  • 1 clove garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • Pinch of pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1-2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1- 1 1/2 lbs. halibut cut into 4 pieces
  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Toasted pine nuts for garnish
  • Chopped Italian parsley for garnish
Read the whole recipe on Karista's Kitchen