Pan-roasted grouper with leeks, corn and must

8 Servings

Ingredients

Quantity Ingredient
¼ cup Whole mustard seeds
2 tablespoons Chopped fresh thyme or 2 teaspoons dried
2 teaspoons Salt
8 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

Directions

SOURCE: P.56, BON APPETIT, S

CHEF: ALLEN SUSSER OF CHEF A

FROM: SALLIE KREBS

Date: Fri, 24 May 96 07:10:53 PDT From: eboyd@...

For dessert after the main course (above), Allen likes carrot cake topped with pineapple and papaya.

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.

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) Posted on MealMaster Recipes List, Digest #145, 26 May 1996

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