Black Olive Herb Vinaigrette And Tomato Vinaigrette For Grilled Fish Recipe

• 2 med ripe tomatoes, cut in fourths, seeded and cut in small dice
• 1/4 tsp salt, fine sea salt or possibly kosher salt preferred
• 1/2 c. oil-cured olives, pitted (see
• 1/2 c. extra virgin olive oil, divided use
• 2 sm cloves garlic, crushed
• 1/2 c. fresh basil leaves, cut in thin strips, divided use Freshly grnd black pepper
• 2 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. white wine vinegar
• 1/4 c. extra-virgin extra virgin olive oil, chilled

1. Cook's note: Some oil-cured olives are salted, other are not, so you may need to add in more salt if you use the unsalted variety.
2. In medium glass or possibly ceramic bowl, combine tomatoes and salt; stir.
3. Transfer tomatoes to strainer or possibly colander and place over bowl.
4. Set aside 30 min.
5. The salt will extract juices from tomatoes, making tomato bits denser and more intensely flavored; juices will be incorporated into sauce.
6. Meanwhile, combine olives with 1/4 c. extra virgin olive oil in bowl of small food processor fitted with metal blade, or possibly blender.
7. Pulse about 8 seconds, or possibly till olives are finely chopped.
8. Transfer olive mix to bowl and add in remaining 1/4 c. extra virgin olive oil, garlic, half of basil and several generous turns of pepper.
9. Add in collected juice of salted tomatoes, lemon juice and vinegar; whisk to thoroughly combine.
10. Add in half of tomatoes and stir; adjust seasoning as needed.
11. Transfer to saucepan; heat on low just till hot.
12. Remove garlic from warmed dressing.
13. Presentation: Drizzle chilled oil over each portion of grilled or possibly broiled fish.
14. Top with teaspoonfuls of dressing and spoon more generous portions on the side of each serving.
15. Garnish edges of plate with remaining tomatoes and sprinkle with remaining basil.
16. Serve any remaining dressing at the table.
17. Yield:4 servings

tomatoes, salt, oilcured olives, extra virgin olive oil, garlic, fresh basil, freshly squeezed lemon juice, white wine vinegar, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/black-olive-herb-vinaigrette-and-tomato-vinaigrette-for-grilled-fish-85976 (may not work)