How To Make Grouper with Roasted Corn and Peppers
The fish is seasoned with thyme then cooked side-by-side with corn and bell peppers for this simple and satisfying grouper recipe.
Serves:
Ingredients
- 1red bell pepper
- 1green bell pepper
- 2cupfresh corn kernels,(cut from about 3 ears) or frozen
- 2tbspcooking oil
- ½tspsalt
- ½tspfresh-ground black pepper
- ½tspdried thyme
- 2lbgrouper fillets
Instructions
-
Heat the oven to 450 degrees F.
-
In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and ÂĽ teaspoon each of the salt, pepper, and thyme.
-
Roast in the oven for about 12 minutes until the corn and peppers start to brown, stirring twice.
-
Rub the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining ÂĽ teaspoon each salt, pepper, and thyme.
-
Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan.
-
Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets.
-
Serve the fish with corn and peppers.
Recipe Notes
- Fish Alternatives: Other moderately firm fish to roast here include tilefish, sea bass, and cod. If the fillets are skinned, coat them with a bit of oil before adding them to the pan.
- Â Tip: If using frozen corn kernels, let them defrost if possible; it only takes a few minutes. Measure the corn first thing and it will be defrosted by the time it’s needed. Pat the corn dry with a paper towel after defrosting so that the excess moisture won’t get in the way during cooking and make browning impossible.
Â
Nutrition
- Calories:Â 379.18kcal
- Fat:Â 10.47g
- Saturated Fat:Â 1.18g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 5.10g
- Polyunsaturated Fat:Â 3.07g
- Carbohydrates:Â 21.69g
- Fiber:Â 3.09g
- Sugar:Â 4.32g
- Protein:Â 47.10g
- Cholesterol:Â 83.91mg
- Sodium:Â 415.91mg
- Calcium:Â 73.90mg
- Potassium:Â 1409.55mg
- Iron:Â 2.71mg
- Vitamin A: 158.26µg
- Vitamin C:Â 61.43mg
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