Daniel’s parents were recently in town, and when we have out-of-town guests I ususally try to fix seafood, since we live so close to the beach. I had recently seen an episode of Easy Entertaining with Michael Chiarello (my new favorite show) where he made swordfish with a mediterranean topping. Daniel and I love all things mediterranean, so I knew this would be a hit. The recipe says that so much of the topping is made that it can be used for something else. I made the topping the first night they were in town and used it as a topping for bruschetta. We never ended up getting around to having it with the actual seafood dish, but the topping was a hit, none the less. I honestly can’t think of anything it wouldn’t be good on. Daniel even used some in his scramble eggs the next morning. This is my new go-to topping whenever I want to wow guests. We even had hamburgers on night and used what was left. They were some of the best hamburgers I have ever had!!!
The Ultimate Topping
3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoons rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
Key to roasting bell peppers: Preheat oven to 400 degrees. Set bell peppers on top of foil lined baking sheet. Rotate bell peppers every 20 minutes for an hour. Take out of oven, all to cool, remove skin, and chop.
Mix all ingredients and use on whatever you heart desires!
