Grilled fish with corn relish in foil wrappers
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 323, total fat 12 G., saturated fats 2 G., proteins 34 G., carbohydrates 21 G., fiber 4 G., cholesterol 140 mg, sodium 383 mg, sugar 0 G.
Calories 323, total fat 12 G., saturated fats 2 G., proteins 34 G., carbohydrates 21 G., fiber 4 G., cholesterol 140 mg, sodium 383 mg, sugar 0 G.
A superb summer grilled dish. Sea bass fillets are laid out on pieces of foil, coated with a fragrant paste of fresh herbs and ginger, topped with a corn and tomato relish, then sealed into individual packets and grilled. Wrap the fish loosely (but firmly) to allow steam to circulate freely, allowing the fish to infuse with the flavors and juices of the other ingredients. Serve the finished fish straight from the packets with lime wedges and fresh cilantro for drizzling. Carefully unwrap, being careful not to burn yourself with steam, inhale the wonderful aroma, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 striped sea bass fillets, 170g each (approximately 2.5cm thick)
- 1 teaspoon coriander seeds
- 1 cup fresh parsley
- 1 cup fresh cilantro + extra for serving
- 2 cm ginger root, peeled and coarsely chopped
- 2 tablespoons of vegetable oil
- 1 and 3/4 cups corn kernels (fresh or frozen; thaw)
- 2 medium tomatoes, cut into pieces
- 2 limes, cut into wedges
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Recipes with similar ingredients: sea bass, corn, lime, tomatoes, ginger root, cilantro, parsley, coriander
Cooking the dish according to the recipe:
- Preheat the grill to high heat. Toast the coriander seeds in a dry skillet over medium heat, stirring, for about 3 minutes. Chop the seeds finely on a cutting board (the bottom of a measuring cup works well), then pulse in a food processor with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt, and 1 tablespoon water until coarsely combined.
- In a bowl, combine the corn and tomatoes with 2 teaspoons of the herb mixture and season with salt to taste. Tear off four large sheets of heavy-duty foil (approximately 16 inches long). Place one piece of fish in the center of each sheet. If the ends of the fillets are thin, fold them under. Top with a spoonful of the remaining herb mixture and garnish with the corn-tomato relish.
- Bring the sides of the foil together and seal, leaving a gap for steam to circulate. Grill the parcels, covered, until the fish is cooked through, 8-10 minutes. Carefully open the parcels and transfer the fish and vegetables to plates. Garnish with cilantro and serve with lime.
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