Pan-roasted Grouper With Leeks Corn & Mustard Seeds - Bon Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Whole mustard seeds,
2 tbsp: Chopped fresh thyme OR,
2 tsp: Dried,
2 tsp: Salt,
8: 6-oz grouper or orange roughy fillets,
1/4 cup: Olive oil,
2/3 cup: Sliced leek, white and pale green parts only
1 cup: Fresh corn kernels,
1 cup: Dry white wine,
2 tbsp: Fresh lime juice,
6 tbsp: , (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 &
Source from luhu.jp
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 &
Source from luhu.jp