If you’ve heard it once, you’ve heard it a thousand times, WE LOVE TINNED FISH! We can’t say enough about all the wonderful flavors and brands we stock on the Aperitivo shelves. While tinned fish can serve as a quick and easy snack or meal, it’s nice to make something to enjoy alongside.

This citrus and date relish is a yummy condiment to serve on top of any tinned fish, especially the tinned Branzino Grigliato. It brings a freshness and brightness, along with a textural contrast to the soft fish. You could also use this relish to accompany any other cooked fish, with pita chips or on top of some mixed greens.

Any combination of citrus would work with the recipe – grapefruits, oranges, blood oranges, tangelos, etc.

Citrus and Date Relish with Branzino

• 3 medium mixed citrus
• 8-10 kumquats
• 1 small shallot, minced
• 1 small jalapeño, seeded and finely chopped
• ¼ cup cilantro, chopped
• 2 Tbsp fresh mint, chopped
• 4 dates, pitted and chopped
• Salt
• EVOO
• 1 tin IASA Branzino Grigliato

Using a sharp paring knife, slice the peel and pith off of each citrus. Holding the citrus over a bowl to catch the juices, slice alongside the membrane to remove the segment.* Gently tear or chop each segment into 3 or 4 smaller pieces. Add the citrus pieces to the bowl.

Slice the kumquats in 3 or 4 pieces, removing the seeds as you go. Add to the bowl with other citrus pieces.

Add the minced shallot, chopped jalapeño, cilantro, mint and dates to the bowl and gently stir to combine. Drizzle in a few teaspoons of olive oil, a pinch of salt and stir.

To serve, remove the branzino from the tin and set on serving plate. Spoon the relish over the top of the fish. Serve with a bright and crisp white wine, like a Sauvignon Blanc or Grüner Veltliner.

Relish will keep for a few days, but is best if served immediately.

*If you need some help supreming the citrus, follow this guide.