Fig Relish
While the best way to eat figs is out of hand—few fruits are as delicious when ripe—there are rewarding ways to use them in recipes; this fig relish is one of them. It is especially brilliant on grilled swordfish or tuna (try it on Grilled Fish the Mediterranean Way, page 98), but nearly as good with grilled or broiled chicken (especially dark meat), pork, lamb, or beef. Note that all of these foods contain some fat; because the relish is so lean, combining it with nonfatty meats or fish—such as boneless chicken or flounder—produces a dish that seems to lack substance.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all of their juices. Toss in a bowl with the capers, lemon zest and juice, olive oil, and salt and pepper to taste. Just before serving (you can wait up to 2 hours), add the herbs, then taste and adjust the seasonings.
Variations
Step 2
Add a tiny amount (1/4 teaspoon or so) of minced garlic. Alternatively, crush a garlic clove and let it sit in the mixture for a few minutes, then fish it out just before serving.
Step 3
Add 1 teaspoon or more minced shallot.
Step 4
Add a couple tablespoons chopped olives or anchovies.
Step 5
Substitute lime zest and juice or mild vinegar for the lemon.
Step 6
Change the herbs; 1 teaspoon minced fresh thyme or rosemary in place of the basil makes the relish considerably more pungent
