One of my favorite things to do in my free time is to grab a new cookbook and read it cover to cover. It inspires me to be creative in the kitchen and drives me to be a better writer and photographer.
I adapted this corn relish from the Sprouted Kitchen cookbook, changing up a few things to make it my own. Sara and Hugh Forte from Sprouted Kitchen are extremely talented and their cookbook highlights a beautiful array of recipes and food photography. I highly recommend checking out their site and cookbook.
For my recipe I added blackberries and used a honey ginger balsamic vinegar. I also decided to serve it with some Mahi Mahi as dinner for my new roomie, Jenzy, and I.
I love to use fresh seasonal vegetables as often as possible and springtime veggies like corn and asparagus are two of my superstars.
Ingredients: serves 2
2 ears of corn, kernels removed
1/2 jalapeño, deseeded and diced
1 cup fresh blackberries, halved
4 Tbsp olive oil (2 for relish and 2 for fish)
1 Tbsp rice vinegar (I used a specialty honey ginger balsamic, but red wine vinegar would be good too)
2 Mahi Mahi filets
S&P to taste.
Start by shucking your corn. In a large mixing bowl slice the kernels off the cob. Add sliced blackberries and diced jalapeño into the bowl. Mix well with oil and vinegar and S&P to taste. This can be made ahead of time and kept in the fridge until you are ready to use.
In a medium sautée pan heat 2 tbsp olive oil. Pat halibut filets with a paper towel to remove any excess moisture. Sprinkle with salt, pepper, and about 1/2 Tbsp ground coriander. The coriander will act as a little bit of a crust so make sure it is dispersed evenly. Place fish in the pan- skin side up and cook about 4 minutes. Flip fish and cook another 3-5 minutes.
Serve on top of the corn and blackberry relish.