Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish
Updated Dec. 8, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chopped roasted red pepper (about 2 whole, drained from a jar)
- 1small red onion, chopped
- 4garlic cloves, chopped
- 1(1-inch) piece ginger, peeled and chopped
- 1habanero pepper, stemmed and seeds left in
- ¼cup grapeseed oil, plus more for drizzling
- 1teaspoon ground turmeric
- ½cup crushed tomatoes
- Kosher salt
- 4(5- to 6-ounce) skin-on fillets (black bass, striped bass, snapper or croaker)
- Kosher salt
- 1¼pounds rainbow Swiss chard (about 2 bunches), torn into 3-inch pieces, tough stems removed
- ¼cup grapeseed oil or other neutral oil, plus more for drizzling
- 1tablespoon lime zest (from about 2 limes)
- 3tablespoons lime juice (from about 2 limes)
- ¼cup torn cilantro leaves
For the Red-pepper Relish
For the Fish
Nutritional analysis per serving (4 servings)
494 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 14 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 38 grams protein; 1287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the red-pepper relish: Combine red peppers, onion, garlic, ginger and habanero pepper in a food processor. Pulse into a coarsely chopped purée. (You can also finely mince the ingredients with a sharp knife.)
- Step 2
In a shallow medium sauté pan, heat ¼ cup oil over medium heat. Add the turmeric, and toast until fragrant, about 30 seconds. Add the relish and crushed tomato, and bring up to a simmer. Allow the relish to simmer, stirring occasionally, until sauce is thickened to a paste and turns a shade darker in color, about 15 to 18 minutes. Remove from heat and season with salt to taste.
- Step 3
Prepare the fish: Set the oven to broil. Using a sharp knife, score the skin side of the fillets by making 2 parallel cuts across the width. Be careful not to cut all the way through the flesh. Place the fillets on a large rimmed baking sheet, and season both sides with salt. Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts.
- Step 4
Scatter the chard around the edges of the fillets on the pan, tucking a few pieces under the fish. (You want a nice char on the fish, so don’t cover the fillets with chard pieces.) Drizzle the fillets and chard with oil, and season with more salt. Broil until fish is charred in spots, cooked through and the chard is starting to wilt and brown, about 6 to 8 minutes.
- Step 5
As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and ¼ cup oil. Remove the baking sheet from the oven, and scatter the torn cilantro over the fish and chard. Spoon the dressing over everything. Serve fish with any leftover dressing on the side.
- Tip: The relish can be made and kept refrigerated up to a week ahead. It also freezes well.
Private Notes
Comments
This dish won a cooking competition among HS students in Nassau, Bahamas last Saturday. It was amazingly tasty. The students who prepared it were so earnest and competent. The program was called the B.A.I.L.E.Y. Initiative and was held at the Great House of the Central Bank of the Bahamas.
Nice dish, though I'd use a bit less citrus next time. It tended to dominate the sauce. One question, is the fish supposed to be cooked skin up or down? The recipe doesn't specify. The picture shows up, so that's how I did it.
Using a spoon or gloved hands, spread 1 cup of the relish generously over both sides of each fillet, working the marinade into the cuts. You don't need to marinate it ahead of time. Fish is fairly fragile so you don't want to anyway.
In 5 minutes of a low broil the chard was burnt to a crisp and the fish wasn’t yet cooked. Looks like separate cooking cycles are required. 7 minutes was indeed right for the fish.
The sauce is delicious and will work with almost any fish. Unfortunately I used a piece of bluefish that was a little thick and had trouble keeping the chard from burning because the fish took longer to cook. Next time I might use a thinner piece of fish.
Delicious. Agreed that the lime is overwhelming in the dressing, though some acid is nice. I might just squeeze some lime juice on next time. I tossed the kale with a little bit of oil so it would brown and crisp better. Overall, very good!