Best Gluten Free Skillet Fish With Quick Corn Relish Recipes

SKILLET FISH WITH QUICK CORN RELISH

Skillet Fish with Quick Corn Relish image

A refreshing corn relish has a bit of zip that complements zesty fish fillets. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

1 can (11 oz) whole kernel corn, red and green peppers, drained, rinsed
2 tablespoons sliced green onions (2 medium)
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)

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.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g

FOIL-PACKET FISH WITH CORN RELISH

Foil-Packet Fish With Corn Relish image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 323, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 140 milligrams, Sodium 383 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 34 grams