Pan-roasted grouper with leeks corn & mustard seeds - bon
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Whole mustard seeds |
| 2 | tablespoons | Chopped fresh thyme OR |
| 2 | teaspoons | Dried |
| 2 | teaspoons | Salt |
| 8 | 6-oz grouper or orange roughy fillets | |
| ¼ | cup | Olive oil |
| ⅔ | cup | Sliced leek (white and pale green parts only) |
| 1 | cup | Fresh corn kernels |
| 1 | cup | Dry white wine |
| 2 | tablespoons | Fresh lime juice |
| 6 | tablespoons | (3/4 stick) butter |
Directions
Preheat oven to 350F. Mix first 3 ingredients in small bowl. Sprinkle over fish. Divide oil between 2 heavy large ovenproof skillets over medium-high 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.
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, Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>