Orange-Fennel Relish

Kitchen Tested
  • Yield 5 servings
  • Prep 5 mins
  • Cook 0 mins

This sprightly relish goes especially well with fish.

orange fennel relish
Mark Boughton Photography / styling by Teresa Blackburn

Use a whole chopped orange. Cut off as much of the peel and white pith as possible.


1 cup chopped, peeled orange
1 cup chopped fennel bulb
2 plum tomatoes, seeded and chopped
3 tablespoons finely diced red onion
1/4 cup pitted kalamata olives, cut into halves
1 tablespoon minced parsley
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon black pepper


  1. Combine orange, fennel, tomatoes, onion, olives and parsley.
  2. Combine oil, lemon juice and pepper, whisking well.
  3. Add to orange mixture, tossing gently. Let stand several hours before serving.

Recipe by Chris Koetke



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