I often complain about SoCal in the "fall", but there is something I do love about living here. Even though the weather is fluctuating between rain (2 days ago) and 90 degree temps (today), the farmers market is the perfect mix of the bridge from summer to fall. Over the past weekend, I noticed the market was full of fall goodies. Squash, pomegranates, grapes, and apples were crowded into many baskets. At the same time, the remnants of late summer were still lingering. There were plenty of figs, summer squash, and tomatoes. This was especially lucky for me as I didn't get to play with summer produce as much as I wanted during my short stint at Grey Gardens. Organic roma tomatoes were a steal at a dollar a pound. I picked up a bunch of them and slow roasted some and made this phenomenal and simple dish with the rest. I wasn't able to find halibut and the guy at the market told me that John Dory was the closest thing. Bonus points for it being inexpensive, but I am not too sure about it's sustainability. One good thing about John Dory is that it is firm and mild and able to withstand the bold flavors of the relish. Plus this is quick cooking for a weeknight meal. I need to do some more research on sustainable fish, but I did enjoy this easy and healthy dinner quite a bit.
(Adapted from Once Upon a Plate)
1 cup tomatoes, seeded and diced
1/4 cup finely diced red onion
1/4 cup chopped ripe olives
2 tablespoons fresh lemon juice
1 tablespoon parsley
1/8 teaspoon salt, or to taste
1 large garlic clove, minced
Gently mix all of the ingredients together and season with salt and pepper to taste. Spoon over freshly cooked shrimp, fish, chicken, or meat.