Indian Spiced Fish With Cucumber Relish Recipes

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GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH



Grilled Halibut With Indian Spices and Corn Relish image

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
2 lemons
4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion
1 cup cooked fresh corn kernels (about 1 ear of corn)
Oil for grill
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
  • While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
  • Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
  • Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

INDIAN CUCUMBER RELISH



Indian Cucumber Relish image

Make and share this Indian Cucumber Relish recipe from Food.com.

Provided by Nyteglori

Categories     Vegetable

Time P1DT5m

Yield 6 serving(s)

Number Of Ingredients 5

2 medium cucumbers
1 teaspoon salt
1 medium onion, coarsely minced
1 teaspoon ground cumin
1/2 cup plain yogurt

Steps:

  • Score the skin of the cucumbers with a fork. Slice thinly.
  • Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
  • Dry cucumbers on layers of paper towels, pressing out excess juice.
  • Toss with remaining ingredients.
  • Cover and chill.

Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 400.1, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 1.6

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

INDIAN RELISH



Indian Relish image

Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.

Provided by CINDYLEE65

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 4h35m

Yield 24

Number Of Ingredients 5

2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes

Steps:

  • In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Nutrition Facts : Calories 38.5 calories, Carbohydrate 9.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 9 g

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