Saturday, January 14, 2012

Low-Point Barramundi with Red Pepper Corn Relish

Yum
This red pepper corn relish is excellent when eaten as a cold side dish. Very low in points and one of those tasty sides that lasts for quite awhile in the refrigerator. Heated up and placed on top of a delicious 4 oz. piece of white flaky Barramundi fish? Exquisite!!! A taste you're sure to enjoy!

Low-Point Barramundi with Red Pepper Corn Relish
Ingredients:
- 1/2 Tbs olive oil
- 3, 4 oz. boneless Barramundi (fish)
- salt and pepper
- Goya Adobo seasoning
Red Pepper Corn Relish Ingredients:
- 1, 16 oz. package frozen corn, thawed
- 1 red pepper, chopped small
- 1 green pepper, chopped small
- 1 green onion, chopped small
- 1/4 cup rice vinegar or cider vinegar
- 1 tsp. tabasco sauce or hot sauce
- salt to taste
- 1 tsp. turmeric
- 1 tsp. cayenne pepper
- 1 tsp. Splenda granulated sugar substitute
- 3 Tbs vegetable oil
- 3 Tbs pure maple syrup
Combine all ingredients for red pepper corn relish and refrigerate. (This relish gets better and better after being in the refrigerator for a day or two.) In a large skillet, heat 1/2 Tbs olive oil over medium-high heat. Sprinkle Barramundi with salt, pepper, and a little Adobo seasoning. Place in skillet and cook (sear) on each side for approximately 5 minutes. Remove. Retrieve red pepper corn relish from the refrigerator and have as a side dish or heat it up and spoon on top of Barramundi. Enjoy this excellent entre'! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 4 (for 4 oz. fish plus 1/2 cup relish)

Total servings of relish - 10 (1/2 cups)
Serving size - 1
Points per serving - 2

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