Grilled Basa with Green Tomato Relish

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

17 g
509 mg
7 g
9 g
1 g
54 mg

Green Tomato Relish
½ lb green tomatoes, diced, about 2 lg
⅓ cup diced onion
1½ tsp minced garlic
½ tsp fresh ground black pepper
¼ cup white vinegar
½ cup water
1 tsp sea salt

Blackening Spice
3 Tbsp Old Bay Seasoning
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp dry basil
1¼ tsp dry thyme
1¼ tsp dry mustard
1¼ tsp dry oregano
½ tsp cayenne pepper
¼ tsp black pepper
¼ tsp ground cumin
¼ tsp curry powder

1 lb basa or farmed catfish
2 tsp extra virgin olive oil

  1. In a medium saucepan, combine all ingredients for green tomato relish and place. Bring to a boil, reduce heat and simmer until liquid has reduced by half, about 10 minutes. Cool.
  2. Preheat grill or broiler.
  3. Combine all ingredients for blackening spice (there will be leftover spice mixture for future use). Rub each fish fillet with ½ teaspoon olive oil and dust with 1 teaspoon spice mixture. Grill or broil fish until cooked through, about 3 to 5 minutes on each side. Serve with ¼ cup green tomato relish.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.