Pan-roasted grouper with leeks~ corn & must
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For dessert after the main course (above), Allen likes carrot cake | ||
| Topped with pineapple and papaya. | ||
| ¼ | cup | Whole mustard seeds |
| 2 | tablespoons | Chopped fresh thyme or 2 teaspoons dried |
| 2 | teaspoons | Salt |
| 8 | eaches | 6-ounce 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 |
| Preheat oven to 350-F. Mix first 3 ingredients in small bowl. Sprinkle | ||
| Over fish. Divide oil between 2 heavy large ovenproof skillets over | ||
| medium | 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
SOURCE: P.56, BON APPETIT, S
CHEF: ALLEN SUSSER OF CHEF A
FROM: SALLIE KREBS
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)