Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 ears of sweet corn, in husks
- 1 pint cherry tomatoes
- 1 tablespoon canola or vegetable oil
- 1 small sweet onion, peeled and minced
- ½ cup thinly sliced basil leaves
- 2 tablespoons minced flat-leaf parsley
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (5-ounce) white fish, such as cod, about 1-inch thickness
- 2 tablespoons canola or vegetable oil
Procedure
Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and shuck for this deliciously fresh and flavorful relish.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat.
To prepare the corn: Leaving the corn in their husks, place on the hot grill and cover. Turn the corn occasionally until the husks are charred on all sides, about 15 to minutes. Remove the corn from the grill and let stand for 5 minutes. Remove the silks and charred husks from the hot corn. Shuck the corn kernels into a medium bowl. Set aside.
To char cherry tomatoes: Preheat broiler. Place the cherry tomatoes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place under broiler and cook until slightly charred and collapsed, 5 to 7 minutes, shaking the pan halfway through.
To prepare relish: Place the cherry tomatoes, onion, basil and parsley to the bowl with the corn. Use a silicone spatula to mix until well combined. In a separate small bowl, use a whisk to combine vinegar and olive oil. Stir the vinaigrette into the tomato and corn mixture, taste and adjust seasoning with salt and pepper. Set aside.
To cook fish: Use paper towels to pat dry the fish. Lightly coat the fish with oil and season with salt and pepper. Place the fish onto the grill and cook, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook until the fish is almost firm to the touch and the center is opaque rather than translucent when tested with the tip of a small knife, about 8 to 10 minutes.
To serve: Transfer the fish to a warmed dinner plate, top with charred cherry tomato and corn relish and serve immediately.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat.
To prepare the corn: Leaving the corn in their husks, place on the hot grill and cover. Turn the corn occasionally until the husks are charred on all sides, about 15 to minutes. Remove the corn from the grill and let stand for 5 minutes. Remove the silks and charred husks from the hot corn. Shuck the corn kernels into a medium bowl. Set aside.
To char cherry tomatoes: Preheat broiler. Place the cherry tomatoes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place under broiler and cook until slightly charred and collapsed, 5 to 7 minutes, shaking the pan halfway through.
To prepare relish: Place the cherry tomatoes, onion, basil and parsley to the bowl with the corn. Use a silicone spatula to mix until well combined. In a separate small bowl, use a whisk to combine vinegar and olive oil. Stir the vinaigrette into the tomato and corn mixture, taste and adjust seasoning with salt and pepper. Set aside.
To cook fish: Use paper towels to pat dry the fish. Lightly coat the fish with oil and season with salt and pepper. Place the fish onto the grill and cook, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook until the fish is almost firm to the touch and the center is opaque rather than translucent when tested with the tip of a small knife, about 8 to 10 minutes.
To serve: Transfer the fish to a warmed dinner plate, top with charred cherry tomato and corn relish and serve immediately.
Grilled Fish with Charred Cherry Tomato and Sweet Corn Relish
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 ears of sweet corn, in husks
- 1 pint cherry tomatoes
- 1 tablespoon canola or vegetable oil
- 1 small sweet onion, peeled and minced
- ½ cup thinly sliced basil leaves
- 2 tablespoons minced flat-leaf parsley
- 3 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (5-ounce) white fish, such as cod, about 1-inch thickness
- 2 tablespoons canola or vegetable oil
Procedure
Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and shuck for this deliciously fresh and flavorful relish.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat.
To prepare the corn: Leaving the corn in their husks, place on the hot grill and cover. Turn the corn occasionally until the husks are charred on all sides, about 15 to minutes. Remove the corn from the grill and let stand for 5 minutes. Remove the silks and charred husks from the hot corn. Shuck the corn kernels into a medium bowl. Set aside.
To char cherry tomatoes: Preheat broiler. Place the cherry tomatoes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place under broiler and cook until slightly charred and collapsed, 5 to 7 minutes, shaking the pan halfway through.
To prepare relish: Place the cherry tomatoes, onion, basil and parsley to the bowl with the corn. Use a silicone spatula to mix until well combined. In a separate small bowl, use a whisk to combine vinegar and olive oil. Stir the vinaigrette into the tomato and corn mixture, taste and adjust seasoning with salt and pepper. Set aside.
To cook fish: Use paper towels to pat dry the fish. Lightly coat the fish with oil and season with salt and pepper. Place the fish onto the grill and cook, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook until the fish is almost firm to the touch and the center is opaque rather than translucent when tested with the tip of a small knife, about 8 to 10 minutes.
To serve: Transfer the fish to a warmed dinner plate, top with charred cherry tomato and corn relish and serve immediately.
Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat.
To prepare the corn: Leaving the corn in their husks, place on the hot grill and cover. Turn the corn occasionally until the husks are charred on all sides, about 15 to minutes. Remove the corn from the grill and let stand for 5 minutes. Remove the silks and charred husks from the hot corn. Shuck the corn kernels into a medium bowl. Set aside.
To char cherry tomatoes: Preheat broiler. Place the cherry tomatoes on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Place under broiler and cook until slightly charred and collapsed, 5 to 7 minutes, shaking the pan halfway through.
To prepare relish: Place the cherry tomatoes, onion, basil and parsley to the bowl with the corn. Use a silicone spatula to mix until well combined. In a separate small bowl, use a whisk to combine vinegar and olive oil. Stir the vinaigrette into the tomato and corn mixture, taste and adjust seasoning with salt and pepper. Set aside.
To cook fish: Use paper towels to pat dry the fish. Lightly coat the fish with oil and season with salt and pepper. Place the fish onto the grill and cook, adjusting the heat back to medium after 1 minute. Use a wide, flexible spatula to turn the fish over. Cook until the fish is almost firm to the touch and the center is opaque rather than translucent when tested with the tip of a small knife, about 8 to 10 minutes.
To serve: Transfer the fish to a warmed dinner plate, top with charred cherry tomato and corn relish and serve immediately.