Foil-Packet Fish With Corn Relish

Name: Foil-Packet Fish With Corn Relish
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon coriander seeds; 237 milliliters fresh cilantro, plus more for garnish; 414 milliliters corn kernels (fresh or frozen; thawed if frozen); 237 milliliters fresh parsley; 1 1-inch piece ginger, peeled and roughly chopped; 4 servings Kosher salt; 2 limes, cut into wedges; 680 grams skinless striped-bass fillets (about 1 inch thick); 2 mediums tomatoes, cut into chunks; 2 Tbsps vegetable oil

Foil-Packet Fish With Corn Relish

Foil-Packet Fish With Corn Relish requires approximately 35 minutes from start to finish. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 314 calories, 34g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of striped-bass fillets, vegetable oil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Plenty of people really liked this main course. If you like this recipe, you might also like recipes such as Foil-Packet Fish With Corn Relish, Foil-Packet Chicken Puttanesca, and Chicken Milano Foil Packet.

Instructions

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.

Ingredients you will need

Whole Coriander Seeds

Vegetable Oil

Cilantro

Tomato

Parsley

Ginger

Seeds

Toast

Water

Corn

Salt

Equipment you will use

Food Processor

Cutting Board

Measuring Cup

Frying Pan

Grill

Bowl

Aluminum 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.

Ingredients you will need

Vegetable

Cilantro

Relish

Tomato

Corn

Fish

Lime

Equipment you will use

Grill

Aluminum Foil

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

1teaspoon

coriander seeds 237milliliters

fresh cilantro, plus more for garnish 414milliliters

corn kernels (fresh or frozen; thawed if frozen)237milliliters

fresh parsley 1

1-inch piece ginger, peeled and roughly chopped 4servings

Kosher salt 2

limes, cut into wedges 680grams

skinless striped-bass fillets (about 1 inch thick)2mediums

tomatoes, cut into chunks 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.