Cooking Recipe Pan-Roasted Grouper With Leeks~ Corn & Must
Recipe Ingredients
CHEF: ALLEN SUSSER OF CHEF A
FROM: SALLIE KREBS
For dessert after the main
-course (above), Allen
-likes carrot cake
Topped with pineapple and
-papaya.
1/4 c
Whole mustard seeds
2 tb
Chopped fresh thyme or 2
-teaspoons dried
2 ts
Salt
8 ea
6-ounce grouper or orange
-roughy fillets
1/4 c
Olive oil
2/3 c
Sliced leek (white and pale
-green parts only)
1 c
Fresh corn kernels
1 c
Dry white wine
2 tb
Fresh lime juice
6 tb
(3/4 stick) butter
Preheat oven to 350-F. Mix
-first 3 ingredients in
-small bowl. Sprinkle
Over fish. Divide oil
-between 2 heavy large
-ovenproof skillets over
md
Heat. Add 4 fish fillets to
-each skillet and cook until
Bottoms are brown, about 3
-minutes. Transfer fish to
-large platter.
Divide leek, corn and wine
-between same skillets and
-bring to boil,
Scraping up any browned
-bits. Place 4 fish
-fillets, browned side down,
Atop vegetables in each
-skillet. Bake until fish
-is cooked through,
About 10 minutes.
Directions
Transfer fish to plates. Combine all vegetables and liquid in 1
skillet. Add lime juice to vegetables. Add butter and whisk over low
heat until melted. Season with salt and pepper. Spoon vegetables with
sauce alongside fish and serve.
Submitted By SALLIE KREBS On 08-24-94 (1907)