Recipe - Pan-Roasted Grouper With Leeks Corn And Must

SOURCE: P.56, BON APPETIT, S

CHEF: ALLEN SUSSER OF CHEF A

FROM: SALLIE KREBS
One fourth cup Whole mustard seeds
2 tablespoon Chopped fresh thyme or 2
teaspoons dried
2 teaspoon Salt
8 6ounce grouper or orange
roughy fillets
One fourth 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 tablespoon Fresh lime juice
6 tablespoon (Three fourths stick) butter

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 350F. 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 082494 (1907)

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