SKILLET FISH WITH QUICK CORN RELISH
A refreshing corn relish has a bit of zip that complements zesty fish fillets. Have it ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix all relish ingredients; set aside.
- In small bowl, combine 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
- Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish.
Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g
FOIL-PACKET FISH WITH CORN RELISH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.
Nutrition Facts : Calories 323, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 140 milligrams, Sodium 383 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 34 grams
CHARRED CORN RELISH
Provided by Food Network Kitchen
Categories condiment
Time 1h10m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- Preheat a grill to high. Grill the corn, turning, until charred all over, about 8 minutes; let cool slightly, then cut off the kernels.
- Toss the cucumber and bell pepper with 2 teaspoons salt in a colander. Let drain 30 minutes, then pat dry with paper towels.
- Bring the vinegar, sugar, mustard seeds, turmeric and 1 tablespoon salt to a boil in a large skillet. Reduce the heat and simmer until the liquid is reduced to about 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; simmer until slightly softened, 3 minutes. Stir in the corn and scallions; let cool. Refrigerate until ready to serve.
SKILLET FISH WITH QUICK CORN RELISH
Make and share this Skillet Fish With Quick Corn Relish recipe from Food.com.
Provided by Ppaperdoll
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For salsa, mix corn, onions, cilantro, 1/2 tsp cumin, lime juice and honey in a small bowl and set aside.
- For fish, combine cumin and pepper and sprinkle on both sides of fish.
- Heat 1 Tbsp olive oil in a 12 inch non-stick frying pan. add fish and cook 5 to 8 minutes, turning once. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 316.3, Fat 6.1, SaturatedFat 0.9, Cholesterol 99.3, Sodium 140.3, Carbohydrate 22.8, Fiber 2.8, Sugar 4, Protein 44.1
QUICK CORN RELISH
Something different to do with fresh, in-season corn. Since this makes 2 cups, I usually make this up when I am invited to a bbq, bringing a jar as a hostess gift. It keeps in the refrigerator for 1 month. Recipe comes from Canadian Living magazine. NOTE: Prep time does not include cooling time before serving.
Provided by Sweet PQ
Categories Corn
Time 15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Combine corn, red pepper and onion together in a pot.
- Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
- Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
- Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
- Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
- Keeps refrigerated for 1 month.
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- Heat a skillet over high heat until a drop of water sizzles and evaporates almost immediately. Add the corn to the skillet and sauté until the kernels are about 50% blackened. Dump the corn out onto a plate or a bowl and let cool to room temperature.
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