This seasonal dish highlights summer produce and fresh fish. Summer Corn Salsa adds so much flavor to the dish and is very colorful. I like that some of the vegetables in the salsa are grilled with a slight smokey flavor and some vegetables are raw and crunchy. It is the perfect dish for a summer night!
Pan Seared Grouper with Summer Corn Salsa
4 tablespoons olive oil, divided
3 ears Corn, shucked and silks removed
1/2 red onion
1 large jalapeno or 2 small jalapenos
2 cups halved grape tomatoes
1 cup diced red pepper
1 clove garlic, minced
3 tablespoons fresh lime juice
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro leaves
4 (1-inch) thick grouper filets, at room temperature
Kosher salt and freshly ground pepper, to taste
Garnish: Lime wedges, Summer Corn Salsa, and additional cilantro leaves
Heat grill over medium high heat. Brush corn, red onion, and jalapeno with 2 tablespoons olive oil. Place vegetables on grill and cook until lightly charred on each side. Place jalapenos in a bowl and cover with plastic wrap for 10 minutes.
While jalapeno is steaming; cut corn kernels from cob and place in a large bowl. Dice red onion and add to bowl. After 10 minutes, remove skin, seeds, and ribs from jalapeno. Finely dice jalapeno and add to bowl. Add red pepper, garlic, lime juice, salt, pepper and cilantro to bowl. Stir. Set aside.
Season grouper with kosher salt and freshly ground pepper. Heat remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add grouper to pan and cook 3 to 4 minutes per side until fish is brown and internal temperature is 145ºF. Remove fish from pan. Garnish with lime wedges, Summer Corn Salsa, and additional cilantro leaves. Serve immediately. Makes 4 servings.
Published in The News and Neighbor on June 21, 2023.
Mary Duke Cooks! 