1 tablespoon balsamic vinegar
1 teaspoon honey
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the capers, olives, shallot, chile pepper, basil,
scallions, anchovies, lemon juice, vinegar, and honey in a
small bowl. Whisking constantly, add the olive oil in a thin,
steady stream. Season to taste with salt and pepper. Serve
spooned over pan-roasted fish.