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>

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