Fennel, Green Olive and Mint Relish

Fine Cooking

Magazine Issue Apr/May 2011 View Magazine Issues

Page 55

Cuisine: Mediterranean

Course: Condiments

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Reviews

1 reviews, average rating 3.0 / 5

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aj12754

15 years ago

★ ★ ★ ★ ★ 3/5

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This was a nice accompaniment to the salt-crusted fish in this same issue. Very easy to make; also easy to make a half or, as I did, a third of the recipe (which serves 8).

I'd like to try this again substituting a mix of lemon juice and white balsamic vinegar instead of the red wine vinegar, since I think that might be a slightly better complement to the fish.

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