Foil-Packet Fish With Corn Relish |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 teaspoon coriander seeds |
1 cup fresh parsley |
1 cup fresh cilantro, plus more for garnish |
1 1 -inch piece ginger, peeled and roughly chopped |
2 tablespoons vegetable oil |
kosher salt |
1 3/4 cups corn kernels (fresh or frozen; thawed if frozen) |
2 medium tomatoes, cut into chunks |
4 6 -ounce skinless striped-bass fillets (about 1 inch thick) |
2 limes, cut into wedges |
Directions:
1. 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.
2. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt.
3. 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.
4. 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.
5. Per serving: Calories 323; Fat 12 g (Saturated 2 g); Cholesterol 140 mg; Sodium 383 mg; Carbohydrate 21 g; Fiber 4 g; Protein 34 g
6. Photograph by Antonis Achilleos
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