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Recipe of the Week

Grouper with Roasted Corn and Peppers

Grouper with Roasted Corn and Peppers


2 tablespoons olive oil
1 cup red bell pepper, chopped
2 cups fresh corn kernels
1 cup onion, diced
1 teaspoon salt, divided
1 teaspoon, fresh-ground black pepper, divided
1 teaspoon dried thyme, divided
4 (6-oz) grouper fillets
½ cup French onion rings, crushed


  1. Heat oven to 450 degrees
  2. Combine 1 tablespoon of the olive oil with the red and green bell peppers corn onion and ½ teaspoon each of the salt, pepper and thyme in a large ovenproof pan.
  3. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
  4. Rub the remaining 1 tablespoon of oil over both sides of the fillets and season with the remaining ½ teaspoon salt, pepper and thyme.
  5. Top with crushed onion rings.
  6. Remove the roasting pan from the oven; spread corn and pepper mixture to the sides of the pan.
  7. Place fillets in the center of the pan and cook 10 minutes until opaque in the center.
  8. Serve fillets on a bed of the roasted vegetables.



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