Thursday , 22 June 2017

Fish with Pepper, Corn and Vegetable Relish

We’re ramping up to the holiday season!  I wish I had a cute Halloween themed post but unfortunately I haven’t had the time to do all the fun stuff I’ve been seeing (plus you know – the whole not having kids yet thing also contributes to a lack of motivation in doing fun crafts/snacks).

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I did want to give a shout out though – happy birthday to my mom!!!  It’s a little belated but she’s hit the BIG FIVE OH!

Thanks for always being there for me mom; I wouldn’t be the person I am now without you.

And all of my blog readers should definitely thank my mom – she’s the whole reason I got into cooking in the first place.  Side note – I was going to post a picture of her but didn’t know if she really wanted her face all over the Internet 😛

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But in the vein of me being crazy busy I wanted to feature a simple and tasty dish so a weeknight fish dinner it was.

At the market I picked up some multi-colored baby bell peppers and mixed it with corn, Roma tomatoes and a bit of diced red onion to make a simple but super tasty warm vegetable topping.  There was some gorgeous Pacific Halibut on sale that I also bought, but feel free to sub in any firm white fish you prefer.

Don’t get thrown off by what looks like a long ingredient list.  Most of the time in making the dinner is just prep and chopping the fish itself only takes 8 – 12 minutes to cook (although cut the cooking time down if you use a thinner fish like tilapia).

Fish with Pepper, Corn and Vegetable Relish

Prep Time: 40 minutes

Cook Time: 10 minutes

Servings: 2

Calories per serving: 347

Fat per serving: 15.1

Fish with Pepper, Corn and Vegetable Relish

Ingredients

  • ½ lb halibut cut into two pieces
  • Salt and Pepper
  • 1 ½ Tbsp olive oil
  • 2 ½ Tbsp fresh minced cilantro, divided
  • 1 tsp dried Mexican oregano
  • ½ tsp each granulated garlic and onion powder
  • ¼ tsp ground cumin
  • ¾ cup corn kernels (defrosted and patted dry if frozen)
  • 1 cup of finely chopped bell pepper (use any color/s you like)
  • 2 cloves of garlic, minced
  • 2 Tbsp finely chopped red onion
  • ¼ tsp Chipotle chile powder
  • 1 roma tomato, deseeded and chopped
  • ½ Tbsp apple cider vinegar
  • Dash of sugar

Preparation

  1. Pat fish dry and season both sides with salt and pepper. In a small bowl combine ½ Tbsp olive oil, ½ Tbsp cilantro and oregano through cumin. Stir well, then rub over both sides of the fish.
  2. In a skillet, heat remaining ½ Tbsp olive oil over medium high heat. Cook the corn for about 4 minutes, stirring occasionally, until corn has started to brown and become fragrant. Add bell peppers and cook for another 2 to 3 minutes until just beginning to soften. Stir in garlic, onion, chipotle chile powder, salt and pepper and cook for another minute. Remove from heat and pour into a bowl.
  3. Heat a grill pan (or you could use your broiler) over medium heat and let preheat for at least 5 minutes. Note – if you use a non-stick grill pan I would just use the broiler since you shouldn’t heat an empty nonstick pan. Either grill or broil fish for 8 – 10 minutes flipping once.
  4. As fish is cooking, combine corn mix with chopped tomato, remaining ½ Tbsp olive oil, ½ Tbsp cider vinegar, remaining 2 Tbsp fresh minced cilantro and a dash of sugar, tossing well to combine. Season with salt and pepper to taste and set aside until fish is done.
  5. Top cooked fish with vegetable relish and enjoy!
http://foodjaunts.com/fish-with-pepper-corn-and-vegetable-relish/

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6 comments

  1. Happy birthday to your mom. She has done a wonderful job raising you. I have this feeling that we could be friend hihi. Please extend my birthday greetings to her.
    This halibut looks like its from a fine dining restaurant….it spells celebration.
    Xo
    Malou

  2. Lovely! You know how I love colorful dishes and this recipe fits perfectly with the healthy eating plan my husband and I are working on.

  3. I love the mix of colors on this dish.

  4. What a beautiful and healthy plate of fish and veggies! Love the little kick of chili powder in the mix.

  5. Happy Birthday to your mom!!! there are SO many of us that owe our moms for making us the foodie we are. What a great little dish you threw together here! Love the use of halibut.

  6. Nami | Just One Cookbook

    What a flavorful relish! I especially love that you added corn. It’s always appealing more maybe because it’s been my favorite since childhood. Anything that has corn in it or on it I’m easily attracted to it. 🙂

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