Skillet Fish With Quick Corn Relish Food

GLUTEN-FREE SKILLET FISH WITH QUICK CORN RELISH

Steps:

• In medium bowl, mix relish ingredients; set aside.
• In small bowl, mix 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.

SKILLET FISH WITH QUICK CORN RELISH

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.

FOIL-PACKET FISH WITH CORN RELISH

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.

QUICK CORN RELISH

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.

SOUTHERN-CORNMEAL CRUSTED CATFISH WITH CRUNCHY CORN RELISH

Steps:

• To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.
• To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
• Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish. Makes 4 servings.

CORN RELISH

Steps:

• Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.