Grilled fish with corn relish in foil wrappers

Ingredients:

• 4 striped sea bass fillets, 170g each (approximately 2.5cm thick)
• 1 teaspoon coriander seeds
• 1 cup fresh parsley
• 1 cup fresh cilantro + extra for serving
• 2 cm ginger root, peeled and coarsely chopped
• 2 tablespoons of vegetable oil
• 1 and 3/4 cups corn kernels (fresh or frozen; thaw)
• 2 medium tomatoes, cut into pieces
• 2 limes, cut into wedges

Preparation:

1. Preheat the grill to high heat. Toast the coriander seeds in a dry skillet over medium heat, stirring, for about 3 minutes. Chop the seeds finely on a cutting board (the bottom of a measuring cup works well), then pulse in a food processor with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt, and 1 tablespoon water until coarsely combined.
2. In a bowl, combine the corn and tomatoes with 2 teaspoons of the herb mixture and season with salt to taste. Tear off four large sheets of heavy-duty foil (approximately 16 inches long). Place one piece of fish in the center of each sheet. If the ends of the fillets are thin, fold them under. Top with a spoonful of the remaining herb mixture and garnish with the corn-tomato relish.
3. Bring the sides of the foil together and seal, leaving a gap for steam to circulate. Grill the parcels, covered, until the fish is cooked through, 8-10 minutes. Carefully open the parcels and transfer the fish and vegetables to plates. Garnish with cilantro and serve with lime.