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Grilled Sea Bass with Valley Sun Dried Tomato Relish
Ingredients
12 oz Valley Sun, Sun Dried Julienne4 cups diced cucumbers
1 cup diced purple onion
4 Tb capers
1 Tb fresh basil
Champagne vinegar, lemon juice, salt, pepper and olive oil to taste
Cooking Instructions
Combine first 5 ingredients in a large mixing bowl.Add champagne vinegar, lemon juice, salt, pepper and olive oil to taste.
Refrigerate over night.
Place relish on top of fresh grilled sea bass and serve.
