This seared grouper with tahini corn, zucchini, and tomato sauté recipe is a light and refreshing dinner. It is also the perfect meal for a late summer or early fall evening.
Have This!
- Four grouper fillets, or other firm fish such as halibut, cod, or salmon
- A tsp. Kosher salt
- Half tsp. Freshly ground pepper
- Two tbsp. olive oil
- Two medium zucchini
- A large shallot
- Two c. fresh yellow corn kernels or frozen whole-kernel corn
- Two clove garlic
- One-half c. cherry tomatoes
- Two tbsp. cold butter
- One-fourth c. torn basil leaves
Do This!
- Sprinkle fish with salt, tahini, and pepper. Heat oil in a large nonstick skillet over medium-high heat
- Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
- Sauté zucchini and shallot four minutes or until crisp-tender. Stir in corn and garlic, and sauté two more minutes.
- Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted.
- Season with salt and pepper to taste.
- Spoon vegetables onto serving plates, and top with fish.
Summary
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Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté
TM
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