Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish Recipe
Original recipe: New York Times Cooking
FOR THE RED-PEPPER RELISH:
- 1 cup chopped roasted red pepper (about 2 whole, drained from a jar)
- 1 small red onion, chopped
- 4 garlic cloves, chopped
- 1 (1-inch) piece ginger, peeled and chopped
- 1 habanero pepper, stemmed and seeds left in
- ¼ cup grapeseed oil, plus more for drizzling
- 1 teaspoon ground turmeric
- ½ cup crushed tomatoes
- Kosher salt
FOR THE FISH:
- 4 (5- to 6-ounce) skin-on fillets (black bass, striped bass, snapper or croaker)
- Kosher salt
- 1 ¼ pounds rainbow Swiss chard (about 2 bunches), torn into 3-inch pieces, tough stems removed
- ¼ cup grapeseed oil or other neutral oil, plus more for drizzling
- 1 tablespoon lime zest (from about 2 limes)
- 3 tablespoons lime juice (from about 2 limes)
- ¼ cup torn cilantro leaves
- 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.)
- In a shallow medium sauté pan, heat 1/4 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.
- 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.
- 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.
- As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and 1/4 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.