Pan-Roasted Grouper with Leeks, Corn and Must

8 Servings

Try this Pan-Roasted Grouper with Leeks, Corn and Must recipe, or post your own recipe for Pan-Roasted Grouper with Leeks, Corn and Must

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Pan-Roasted Grouper with Leeks, Corn and Must Ingredients

SOURCE: P.56, BON APPETIT, S	1/4 c Olive oil
CHEF: ALLEN SUSSER OF CHEF A	2/3 c Sliced leek (white and pale
FROM: SALLIE KREBS	1 c Fresh corn kernels
1/4 c Whole mustard seeds	1 c Dry white wine
2 tb Chopped fresh thyme or 2	2 tb Fresh lime juice
2 ts Salt	6 tb (3/4 stick) butter
8 6-ounce grouper or orange

Instructions for Pan-Roasted Grouper with Leeks, Corn and Must

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

Main Ingredient: Seafood-OtherCuisine: Uncategorized