Foil-Packet Fish With Corn Relish
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 323
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 140 milligrams
- Sodium
- 383 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 4 grams
- Protein
- 34 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
- 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.