Chile And Corn Relish Recipe - Cooking Index
Chile And Corn Relish Recipe - Cooking Index
If you like an assertive chile-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter? Add more chiles!
Type: Fish| 2 | Anaheim and yellow chile peppers | |
| 1/3 cup | 20g / 0.7oz | Drained canned corn |
| 1/3 cup | 20g / 0.7oz | Chopped red onion |
| 1/8 teaspoon | 0.6ml | Ground coriander |
| 1 teaspoon | 5ml | Lime juice |
Grill the chiles 4 to 5 inches from hot coals or a broiler element until soft and the skin blackens. Let cool slightly; rub skin off. Remove the core and seeds and dice the chiles. Add the remaining ingredients and let sit while fish cooks.
May be made the day before. Serve cold or at room temperature.
This recipe yields 4 to 6 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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