Rating: 5 stars
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Pro fish tip: For perfectly crispy skin, cut a few slits into it so you can crank up the heat without the fillet curling up. Serve this dish with a light, floral white wine, like a pinot grigio.

EatingWell Magazine, January/February 2021


Credit: Jacob Fox

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes and peppers in a food processor and pulse until finely chopped, about 3 times. Heat 2 tablespoons oil in a medium skillet over medium heat; add 3 tablespoons garlic and cook until fragrant and softened, about 3 minutes. Add coriander and cook for 30 seconds. Stir in the tomato mixture, sugar and crushed red pepper; continue cooking, stirring occasionally, until the mixture is dry, about 10 minutes. Remove from heat and stir in 1 tablespoon oil, parsley, 1 teaspoon vinegar and 1/8 teaspoon salt. Set aside.

  • Meanwhile, mix mayonnaise, paprika and the remaining 1 teaspoon garlic and 1/2 teaspoon vinegar in a small bowl; set aside.

  • Cut 2 slits in the skin side of each fillet. Pat dry with paper towels. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish, skin-side down, and gently press with a spatula until it stays flat. Reduce heat to medium and cook until the skin is browned and crisp, 6 to 7 minutes. Flip the fish and cook until it flakes easily with a fork, 1 to 2 minutes more. Season with the remaining 1/4 teaspoon salt.

  • Divide the reserved red pepper relish among 4 plates. Top with a fish fillet and some of the reserved garlicky mayo.

Nutrition Facts

4 oz. fish, scant ½ cup relish & 1 Tbsp. mayo
436 calories; fat 28g; cholesterol 56mg; sodium 498mg; carbohydrates 9g; dietary fiber 3g; protein 29g; sugars 3g; saturated fat 4g.