The fresh flavors and crisp textures in this salsa complement the tender sea bass.
Recipe information
Yield
Makes about 4 cups
Ingredients
3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar
Preparation
Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
