Honey-lime fish with fresh corn relish — a flavorful favorite

May. 21, 2013 @ 05:50 PM

Hello, my name is Whitney, and I’m a carboholic.

I swoon over warm crusty bread dipped in garlic-infused olive oil. I dream of fluffy whipped sweet potatoes and crispy rosemary-roasted new potatoes. I adore pasta in all of its varied, delightful forms, from pillowy, delicate ravioli to al dente linguini married with a tomato basil sauce. (And you know how I feel about macaroni and cheese.)

But even a carb-crazy, starch-savoring gal like me sometimes needs something a tad lighter. Especially when the temperature outdoors hovers around 90 degrees. Enter a simple, flavorful summer favorite: honey-lime glazed fish with a fresh corn relish.

Now, I do realize that some folks will say that corn is a carb, and they are probably right. But I am from the South, y’all, and in these here parts, corn is a vegetable! So, we’re going to at least pretend to be wandering down that delicious yellow corn low-carb road in this recipe. Whenever one is trying to eat a bit healthier, and go lighter on carbs while still feeling satisfied, there is one very important key: flavor. The amped-up flavors of tart lime, spicy chili powder and smoky cumin, mingled with a subtle sweetness from local honey, mean that this meal satisfies on all counts. Banish the baguette; purge the potatoes and pasta from your menu, and enjoy a healthful and flavorful summer meal you’ll relish [pun intended] for a quick weeknight favorite.

Honey Lime Fish with Fresh Corn Relish

Serves 2.


2 6-ounce fish fillets (I used cod, but salmon or tilapia are wonderful, too)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

2 tablespoons local honey (a delightful church member keeps bees in his yard — these are the sort of friends to find, y’all!)

1 tablespoon olive oil

2 cups chopped fresh spinach

2 ears of corn, kernels cut off the cob

1/2 a red bell pepper, chopped

1/2 a red onion, chopped

1/2 a jalapeno, seeds removed, chopped

1 lime, juiced

1/3 cup pale beer, such as Corona (chicken stock is a fine substitute)

Heat a large skillet on medium-high heat with the olive oil. Mix together honey, juice of half a lime, chili powder, cumin, smoked paprika, salt and pepper. Coat fish well on both sides with the honey-lime mixture and sear in the skillet, about 3 minutes on each side, until cooked through and beginning to flake. If using a thicker cut of salmon, cook 5 minutes on each side. Remove fish from skillet and cover with foil to keep warm. Return skillet to heat and add corn, red onion, jalapeno and red bell pepper. Season with a little salt and pepper. Saute about 5 minutes, until beginning to soften, add beer and cook until reduced by half, another 5 minutes. Remove from heat, add spinach and juice of the other half of the lime. Stir well and the spinach will wilt down. Adjust seasoning as needed. Serve the lime-honey glazed fish topped with the warm corn and spinach relish.

Share your beloved recipes with me at heraldfood@gmail.com.

The Rev. Whitney Wilkinson is pastor of Cameron Presbyterian Church.