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---------- Recipe via Meal-Master (tm) v8.02
Title: Pan-Roasted Grouper with Leeks, Corn and Must
Categories: Scanned, Sjk, Bon appetit, Fish, Grouper
Yield: 8 servings
---------------SOURCE: P.56, BON APPETIT, S---------------
---------------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 T Chopped fresh thyme or 2
-teaspoons dried
2 t 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 T Fresh lime juice
6 T (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.
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)
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