Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

Jalapeño and coconut give the refreshing relish some heat and sweetness.

Brian Glover
Recipe by Cooking Light April 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 fillet, 1/3 cup relish, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare relish, place cucumber in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and drain; pat dry.

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  • Preheat broiler.

  • Combine cucumber, chives, coconut, mint, cilantro, and jalapeño. Stir in 1/4 teaspoon salt, 2 tablespoons juice, and 1/2 teaspoon cumin. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add mustard seeds; sauté 30 seconds or until seeds begin to pop. Add to cucumber mixture.

  • To prepare fish, combine rind, 1 1/2 tablespoons juice, 1 teaspoon oil, 1/2 teaspoon cumin, and crushed red pepper; rub evenly over cut sides of fillets. Sprinkle fillets with 1/4 teaspoon salt and black pepper.

  • Place fillets, skin sides down, on broiler pan coated with cooking spray; cook 7 minutes or until fish flakes easily when tested with a fork. Serve with relish and lime wedges.

Nutrition Facts

238 calories; calories from fat 26%; fat 7g; saturated fat 3.2g; mono fat 1.4g; poly fat 1.4g; protein 35.8g; carbohydrates 6.7g; fiber 1.1g; cholesterol 63mg; iron 0.8mg; sodium 523mg; calcium 72mg.
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