Pan-Roasted Grouper with Leeks, Corn & Must
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
mustard seeds
whole |
*
|
| 2 | tablespoons |
thyme
chopped fresh, or 2 teaspoons dried |
*
|
| 2 | teaspoons |
salt
|
|
| 8 | each |
grouper fillets
or orange roughy fillets, about 6 ounces each |
* |
| ¼ | cup |
olive oil
|
|
| ⅔ | cup |
leeks
sliced, white and pale green parts only |
|
| 1 | cup |
corn
fresh |
|
| 1 | cup |
white wine
dry |
*
|
| 2 | tablespoons |
lime juice
|
|
| 6 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
mustard seeds
whole |
*
|
| 3E+1 | ml |
thyme
chopped fresh, or 2 teaspoons dried |
*
|
| 1E+1 | ml |
salt
|
|
| 8 | each |
grouper fillets
or orange roughy fillets, about 6 ounces each |
* |
| 59 | ml |
olive oil
|
|
| 158 | ml |
leeks
sliced, white and pale green parts only |
|
| 237 | ml |
corn
fresh |
|
| 237 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lime juice
|
|
| 9E+1 | ml |
butter
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix first 3 ingredients in a 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 in oven 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.
