INGREDIENTS:

FOR THE RELISH:
Place a medium sized sauté pan over medium heat. When the pan is hot, pour about 1/2 - 1 Tbsp of California Lemon Extra Virgin Olive Oil in the pan. Add red onion and garlic and sauté until the onion is soft, about 5 minutes. Add the tomatoes and season with salt and pepper. Cook until the tomatoes are broken down, stirring often, about 15 minutes. Add the lemon zest, thyme, basil and oregano and cook for 1 minute more. Remove from the heat and taste for seasoning.

FOR THE RED SNAPPER:
Season both sides of the fish fillets with salt and pepper. Sprinkle with parsley and gently press into the flesh. Drizzle lightly both sides of each fillet with California Lemon Extra Virgin Olive Oil. Heat a nonstick sauté pan over medium high heat. Place the fish in the pan, skin side up, and sauté for 4 minutes per side, or until the flesh is translucent and flaky. Remove the fish from the pan.

Note: A chiffonade of herbs or other greens adds a note of freshness and lovely color to dishes. It's easy to do and is undeniably elegant--a great way to dress up simple dishes.

Lay a leaf flat and lengthwise in front of you. Stack leaves evenly, up to 8 at a time.  Use your fingertips to grasp the edge of the leaf stack closest to you and start to roll up the leaves.  Roll leaves into a tight bundled cigar shape.

Use a sharp knife to cut bundled leaves into thin slices, which will immediately drop into lovely, delicate, green ribbons. ENJOY!

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