Sheet-Pan Fish With Chard and Spicy Red-Pepper Relish
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup chopped roasted red pepper (about 2 whole, drained from a jar)
- 1small red onion, chopped
- 4garlic cloves, chopped
- 1(1-inch) piece ginger, peeled and chopped
- 1habanero pepper, stemmed and seeds left in
- ¼cup grapeseed oil, plus more for drizzling
- 1teaspoon ground turmeric
- ½cup crushed tomatoes
- Kosher salt
- 4(5- to 6-ounce) skin-on fillets (black bass, striped bass, snapper or croaker)
- Kosher salt
- 1¼pounds rainbow Swiss chard (about 2 bunches), torn into 3-inch pieces, tough stems removed
- ¼cup grapeseed oil or other neutral oil, plus more for drizzling
- 1tablespoon lime zest (from about 2 limes)
- 3tablespoons lime juice (from about 2 limes)
- ¼cup torn cilantro leaves
For the Red-pepper Relish
For the Fish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
494 calories; 30 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 14 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 38 grams protein; 1287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.)
- Step 2
In a shallow medium sauté pan, heat ¼ 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.
- Step 3
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.
- Step 4
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.
- Step 5
As the fish cooks, make a quick dressing: Combine the remaining relish, lime zest, juice and ¼ 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.
Tip
- Tip: The relish can be made and kept refrigerated up to a week ahead. It also freezes well.
Private Notes
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Cooking Notes
Phyllis Hunter
This dish won a cooking competition among HS students in Nassau, Bahamas last Saturday. It was amazingly tasty. The students who prepared it were so earnest and competent. The program was called the B.A.I.L.E.Y. Initiative and was held at the Great House of the Central Bank of the Bahamas.
Gabe
Nice dish, though I'd use a bit less citrus next time. It tended to dominate the sauce. One question, is the fish supposed to be cooked skin up or down? The recipe doesn't specify. The picture shows up, so that's how I did it.
BW
Did I miss instructions for the marinating process?
Carol
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. You don't need to marinate it ahead of time. Fish is fairly fragile so you don't want to anyway.
Dénouermont
TLDR; delicious, would recommend. Kale works great in place of chard, as does a chili condiment—sambal or similar. I made this with kale, and used TJ’s Calabrian chili condiment in place of the habanero, as well as my own roasted peppers. I ended up having to add extra tomato and about a tsp. of Demerara sugar to even out the heaping tsp. of chili I used, but it ultimately turned out quite tasty. It did dilute the pepper more than I would have liked however. 10/10 recipe 9/10 execution
Claire
Well that was fab!!! Made with salmon and kale because that was what was available, the whole table loved it, even the kids. We left out the habenero, again for kiddos sake. We’ll be making this again and again!
Less citrus
I did like this recipe but I would say that I wouldn't use the dressing at the end, as it overpowered the fish and had to take it off after a couple bites. I would also cook the greens separately. They came out wilty and soft and without flavor.
Chloe
I thought this was very tasty! Made with rainbow trout and kale. Precooked a sheet of oiled kale until crispy, did the rest with the fish. Added some Spanish smoked paprika (pimentón de la Vera) to relish at the end of cooking. Dressing needs juice and zest of just one lime or to taste. Did not add extra oil to dressing; it wasn’t needed.
Sam
Tasty, but needs clarification. How long do you marinade? In the intro it says overnight if possible, but does not give a min. time, and isn't overnight too long for a fish marinade? Additionally, the marinade is chunky. If you leave it on as the fish cooks, it doesn't allow the skin to get crispy. Clearly in the photo they did not leave it on, as you can only see the bright dressing. Why get rid of the beautiful chard stems? I precooked mine until almost done and then added to the bake.
Lou
In 5 minutes of a low broil the chard was burnt to a crisp and the fish wasn’t yet cooked. Looks like separate cooking cycles are required. 7 minutes was indeed right for the fish.
Linda Christian-Herot
The sauce is delicious and will work with almost any fish. Unfortunately I used a piece of bluefish that was a little thick and had trouble keeping the chard from burning because the fish took longer to cook. Next time I might use a thinner piece of fish.
Rachel
Delicious. Agreed that the lime is overwhelming in the dressing, though some acid is nice. I might just squeeze some lime juice on next time. I tossed the kale with a little bit of oil so it would brown and crisp better. Overall, very good!
Stephanie
Instead of tossing the chard stems, I added them to the relish the third time I made this. It’s delicious! And then you are not wasting the chard stems. So much good nutrients there!
SaraM
This is a fabulous dish! Wonderful balance of flavors. I’ll make the relish ahead next time. This was a bit of a project to make all at once. Results were well worth it, though.
SL
Sable fish as a substitute
Madeline
Used Turbot which was incredibly buttery even with double the cook time and half the olive oil called for in the recipe. Tripled the garlic and spices since using US ingredients, and added 2 habaneros (if you like it spicy), and doubled the crushed tomatoes. There is no need to marinade if you rub the paste into the fish as a previous commenter pointed out. Add half the chard 2 minutes from finish for a delightful combination of a crunchy and smoky bite. Don't forget the cilantro at the end.
Amy
I cooked the chard separately and then plated with the fish and quinoa. Couldn't find fresh habenero pepper so used serrano peppers instead. I liked the flavors overall. A little cumin added might be nice.
alicia
Excellent flavors and gorgeous concept. Like other comments, be sparing on the lime dressing at the end…can always add more. Mixed greens with a little oil in a bowl before spreading on the pan. Had to move the pan down off the broil after 3 minutes as greens were browning too fast. I used kale, but will try with collared greens next time. Finished on bake 350F for another 6 minutes. It was really delicious. Very filling and satisfying meal for a plate of fish and greens.
Karen L Davis
We really liked the relish/dressing, but surely the volume of chard isn't correct! Scattering 1 1/4 lbs around the fish and sheet pan? O LOL. It was a pile that more than covered the pan, many inches thick. Cooked about 2/3 of the chard I had torn up. Added a bit more raw when serving. Skinless cod worked nicely. A scant 3T of jarred lime juice didn't seem to overwhelm the dressing.
Joan
Dressing does not need second lime in my opinion. Needs a lot of salt, could maybe use more mid-note flavor (cumin, chipotle?). Chard got a bit too crispy, perhaps toss with light coating of oil and salt on the sheet before adding the fish. I used a black cod; there were no skin-on fish available at my market. Very easy, quick, healthy meal that I'll add to my rotations.
Laurie
Used cod. Worked great. Used less paste, sprayed chard leaves and tossed in oil. Dotted leaves with paste and squirted with lime after!
Lauren
Since I usually like to follow the recipe the first time, I included the whole habanero which after cooking we determined was spicier than we would enjoy, so I added another 1/2 cup crushed tomatoes and cooked the sauce another 5 minutes. We loved it! Definitely dinner party fare if you don’t mind having to watch it in the oven for five minutes.
Isabel
This dish was outstanding! We found the flavors bold and satisfying. There was a wonderful mix of spicy and acidic. My fiancé said he’d give it 6/5 stars if he could.
Sam
Tasty, but needs clarification. How long do you marinade? In the intro it says overnight if possible, but does not give a min. time, and isn't overnight too long for a fish marinade? Additionally, the marinade is chunky. If you leave it on as the fish cooks, it doesn't allow the skin to get crispy. Clearly in the photo they did not leave it on, as you can only see the bright dressing. Why get rid of the beautiful chard stems? I precooked mine until almost done and then added to the bake.
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