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
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Heat the oven to 450 degrees F.
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In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and ¼ teaspoon each of the salt, pepper, and thyme.
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Roast in the oven for about 12 minutes until the corn and peppers start to brown, stirring twice.
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Rub the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining ¼ teaspoon each salt, pepper, and thyme.
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Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan.
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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.
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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.
- 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.
Nutrition
- Calories: 379.18kcal
- Fat: 10.47g
- Saturated Fat: 1.18g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.10g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 21.69g
- Fiber: 3.09g
- Sugar: 4.32g
- Protein: 47.10g
- Cholesterol: 83.91mg
- Sodium: 415.91mg
- Calcium: 73.90mg
- Potassium: 1409.55mg
- Iron: 2.71mg
- Vitamin A: 158.26µg
- Vitamin C: 61.43mg
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