1 tsp coriander seeds

1 cup fresh parsley

1 cup fresh cilantro, plus more for garnish

1  1-inch piece of ginger,peeled and roughly chopped

2 tbsp vegetable oil

Kosher salt

1 3/4 cups corn kernels(fresh or frozen;thawed if frozen)

2 medium tomatoes,cut into chunks

4  6-ounce skinless striped-bass fillets (about 1 inch thick)

2 limes, cut into wedges

1. Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bootom of a measuring cup works well), then pulse with the parsley, cilantro,ginger, vegetable oil, 1/2 tsp salt and 1 tbsp water in a food processor to make a coarse mixture.

2.Toss the corn and tomatoes with 2 tsp of the herb mixture in a bowl and season with salt.

3. Tear off 4 large sheets (about 16 inches long ) of heavy duty foil. Place one piece of the fish in the center of each. (If the ends of the fillets are thin, tuck them under.)Top with a spoonful of the remaining herb mixture and surround with the corn tomato relish. Fold up the ends of the foil and seal into packets,covered., until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.

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