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White Fish with Sweetcorn and Tomato Relish recipe

White Fish with Sweetcorn and Tomato Relish recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Flatfish
  • Halibut

This is a great dish for any firm fish, such as halibut or seabass. It's essentially a summer dish since it's best to use very flavourful, ripe tomatoes.

17 people made this

IngredientsServes: 3

  • 120ml extra virgin olive oil
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 900g halibut or seabass
  • For the relish
  • 60ml extra virgin olive oil
  • 1 large onion, minced
  • 300g cherry tomatoes, halved
  • 2 corn on the cobs, kernels cut off
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 2 teaspoons sea salt, or to taste
  • salt and black pepper to taste

MethodPrep:35min ›Cook:30min ›Ready in:1hr5min

  1. To make the marinade, place 120ml olive oil and 1 sprig of rosemary into a resealable plastic food bag. Add the halibut, seal the bag, and turn gently to evenly coat the fish. Refrigerate for 1 hour.
  2. Preheat oven to 230 C / Gas 8.
  3. Pour 60ml olive oil into an oven-safe frying pan.Add onion, cherry tomatoes, sweetcorn, garlic, chopped rosemary and salt.
  4. Place frying pan in preheated oven, and cook until vegetables are soft, 20 to 30 minutes.
  5. Preheat the barbecue for high heat and lightly oil the grate.
  6. Place the fish on the grate and season with salt and pepper to taste. Cook, turning once, until fish is opaque and flakes easily with a fork, about 5 minutes each side depending on thickness. Place the fish on a serving platter, and top with corn and tomato relish.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by Korny1

I made this recipe last night using Marlin and it was fantastic! I made a couple changes: When marinading, I left the rosemary sprig whole so it infused into the oil. I was afraid it would taste too strongly of rosemary if it was chopped in both the relish and on the fish. I did not have cherry tomatoes, so I diced regular tomatoes. I also grilled it on a wood plank for about 10 minutes, then directly on the grill for a few minutes on each side. The relish was a great compliment to the fish! Thanks for the great recipe- I can't wait to make it again!-22 Jan 2008

by naples34102

This four star rating is more for the relish, which was particularly good. The fish, however, not so good. Hubs, the grill master, believes it was the marinading that took away from how good this COULD have been. Once put on the grill, the olive oil just flowed out of the meat, preventing it from browning nicely. He said the filets should be dry, then rubbed lightly with olive oil just before grilling on a hot grill, which would then also require less than the directed time - and they also need a good squeeze of lemon. The relish, on the other hand, was just delicious. Great fresh flavor and colors, but I think it could be put to better use with something other than this fish. I served this with a seasoned couscous, which we've finally concluded we don't like. I should have made the rice pilaf I had originally planned on.-14 Nov 2009

by bizzymomma

This was great. Although I did not have fresh rosemary, (I used dried) it still was great. The corn and tomato relish could and WILL be used with other dishes and also just as a side dish. One of the great things about living here in South Dakota at this time of year is the most wonderful tasting sweet corn fresh off the farm. Using sweet corn really gave this relish a nice taste. I did not alter the recipe and I don't feel like I would need to add or take anything out...it's great! 9/17/08 I made the relish as a side dish tonight and it was great....be sure to use sweet corn and not field or frozen corn (or add a touch of sugar to the mix)!-03 Aug 2008


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Ingredients:

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  • 300g sugar
  • 1 tsp mustard seeds
  • 200g onions finely chopped
  • 700g tinned plum tomatoes
  • 300g tinned chopped tomatoes
  • 2 tsp salt
  • 100g sultanas
  • 1tsp all spice
  • 1 tsp black pepper
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The relish when it starts to boil, after 2 hours simmering, and after blending with the masher.


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2 tablespoons olive oil
50g butter
4 shallots, finely diced
375g risotto rice (such as Arborio or Carnaroli)
300ml white wine
900ml hot vegetable stock
juice of half a lemon
4 tablespoons mascarpone
sea salt and pepper
50g Parmesan cheese, grated
8 strawberries, quartered
1 tablespoon finely chopped chives (optional)

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To make the risotto, heat the olive oil and butter in a heavy-based saucepan over a medium heat, add the shallots and cook till translucent.

Add the rice and fry for 1 minute, stirring to prevent it from sticking. Reduce the heat a little and add the wine. Allow the wine to be absorbed before adding a ladle of hot stock (that’s approximately 200ml, depending on the size of your ladle). Stir and allow the rice to absorb the stock before adding the next 200ml. Continue to add stock in this way, stirring frequently, until it has all been absorbed and the rice is ‘al dente’ (with just a bite to it). This will take about 20 minutes. Stir through the lemon juice, radicchio, mascarpone and salt and pepper to taste. Turn off the heat, stir in the Parmesan and half the strawberries.

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Note: Pour a bottle of balsamic vinegar into a small saucepan and warm over a low heat (don’t use an expensive balsamic for this). Continue to heat until the balsamic has reduced and coats the back of a spoon. Turn off the heat and pour into a container. Leave to cool before covering there is no need to refrigerate. If it thickens too much, gently warm in a microwave or in a bowl of boiling water for 5 seconds. This is great served over risotto, salads and fresh figs with honey. Cabernet Sauvignon vinegar is also delicious reduced.


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At Chinese restaurants, grouper is most typically used to make this dish. But the recipe is quite versatile so you can use whatever white fish you can get your hands on. For me, personally, I always opt for cod. Other common white fish options for this recipe include Haddock and Pollock.

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I was utterly surprised that canned cream-style corn isn’t readily on the supermarket shelves in the UK! Back home, they just sit right next to canned sweet corn and can be found at every supermarket. I managed to find them at a Waitrose nearby my flat. But I did a quick google search as well and apparently, both Tesco and Sainsbury’s should sell them too. Popular UK brands like Green Giant (the brand you typically see for canned sweet corn) do sell cream-style corn but maybe they only sell it at selected supermarkets?

Anyway, for the longest time, I stopped making this dish due to to the lack of cream-style corn at supermarkets. But then I finally found a way to make it from scratch instead. It’s really not that complicated either.

You can follow my recipe for my Cantonese Cream Corn Egg Drop Soup to create the sauce. What I normally do is follow the soup recipe then save half of it as the cream corn sauce of this dish, the other half to serve as soup.


Smoked Haddock, Sweetcorn & Chilli Fishcakes with Spicy Tomato Sauce

Ingredients

For the Fishcakes

  • 400g potatoes, peeled and cut into evenly sized chunks
  • 250g undyed smoked haddock, skinned
  • 100g tinned sweetcorn, drained
  • 2 tsp dried chilli flakes
  • 1 tbsp flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper
  • 50g polenta
  • 2 tbsp vegetable oil, plus a little extra for greasing

For the tomato sauce

  • 1 tbsp olive oil
  • 2 shallots, peeled and very finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 400g tin chopped tomatoes
  • 1 tsp dried chilli flakes
  • 1 tsp sugar
  • Salt and freshly ground black pepper

Instructions

  1. Place the potatoes in a saucepan with just enough cold water to cover. Put on the lid, bring to the boil and simmer for 10 minutes. Place the haddock in a steamer or colander and cook on top of the potatoes for 4 minutes, or until the fish is just cooked and the potatoes are tender.
  2. Drain the potatoes, place back on a low heat for 1 minute to dry out, remove from the heat and mash until smooth. Add the haddock, sweetcorn, chilli flakes, parsley and season well. Mix together gently so that the fish stays in large flakes. Leave to cool.
  3. Spread the polenta onto a plate. Divide the potato mixture into quarters, and shape each into an 8cm cake. Coat in the polenta and place on an oven tray lined with baking parchment.
  4. Lightly grease a cooking ring with vegetable oil. Place it over a fishcake and press to make a perfect fishcake. Repeat with the remaining cakes. Chill for 15 minutes.
  5. To make the tomato sauce, gently heat the olive oil in a pan and fry the shallots and garlic for 5 minutes, or until soft. Add the remaining sauce ingredients and simmer for 20 minutes. Season to taste.
  6. Heat the vegetable oil in a large frying pan. Fry the fishcakes for 5-6 minutes, or until piping hot and golden brown on both sides. Serve with the spicy tomato sauce.

Tip: Try using salmon, tinned tuna or crab to replace the haddock, and add chopped spring onions or chives instead of parsley.


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