Serves 4
35 min
Foil-Packet Fish With Corn Relish
Recipe GLPRf4d94a30c8a879
Delicate striped bass fillets baked en papillote with a vibrant cilantro-herb crust and fresh corn-tomato relish. The foil packets trap steam to keep the fish moist and tender while the aromatic herbs infuse every bite. A light, fresh main course finished with fresh cilantro and lime.
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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 fresh ginger, peeled and roughly chopped
2 tablespoons vegetable oil
Kosher salt
1 tablespoon water
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 your grill to high heat. In a dry skillet over medium-high heat, toast the coriander seeds for about 3 minutes, shaking the pan frequently, until fragrant.
Transfer the toasted coriander seeds to a cutting board and crush them using the bottom of a measuring cup or a similar flat-bottomed tool.
Place the crushed coriander seeds into a food processor along with the fresh parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon kosher salt, and 1 tablespoon water. Pulse until the mixture becomes coarse and well combined.
In a bowl, combine the corn kernels and tomato chunks. Add 2 teaspoons of the herb mixture from the food processor to the corn-tomato mixture and toss well. Season with kosher salt to taste.
Tear off four large sheets of heavy-duty aluminum foil, each about 16 inches long. Place one fish fillet in the center of each sheet, tucking the thinner ends underneath if needed.
Spoon a portion of the remaining herb mixture over the top of each fish fillet. Distribute the corn-tomato relish around and over the fish on each foil sheet.
Fold up the edges of the foil and seal each packet securely, but leave enough space inside for steam to circulate.
Place the sealed foil packets on the hot grill grate, cover the grill, and cook for 8 to 10 minutes, until the fish is opaque throughout and flakes easily when tested at the thickest part (the fish should reach an internal temperature of 145°F).
Carefully open each foil packet using tongs or a fork to avoid steam burns. Slide the fish and vegetables onto serving plates.
Garnish each plate with fresh cilantro and serve with lime wedges on the side.
