Sometimes life hands you lemons. Instead of making lemonade, I decided to make a edamame-corn relish.
We had planned on being in Portland, Maine from Saturday afternoon until very late Sunday night but then the call came letting us know that a family member passed and there would be services Sunday afternoon and Monday.
Monday came and presented itself with a sick child, one to get to school and a husband to send off to a funeral. During the mid-afternoon, my husband called to say he would be home soon and was exhausted. I realized I needed to make dinner and needed to make it snappy. Instead of simply presenting a boring piece of fish, I opened the fridge doors and gave myself five minutes to make some sort of relish to serve over the fish.
A quick scan revealed: edamame, leftover cooked corn, a small piece of red pepper, onion and chopped chilies. I could do this and it would be good.
Don’t worry about measurements: just chop, mix, squeeze, whatever.
Edamame Corn Relish Recipe (Yield: topping for 4 pieces of fish)
1/4 cup corn, cooked and cooled
1/3 cup edamame, ready to eat shelled (Trader Joe’s)
2-3 tablespoons minced red pepper
1 tablespoon minced sweet onion
1 teaspoon green chilies, diced (from can)
A few splashes of lemon juice
A few splashes of rice wine vinegar (or any light vinegar like red wine vinegar)
Prepare all of the ingredients, toss well and top the fish (or really, even chicken would be great).
Are you an edamame fan?