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
Recipe Name
Seared Grouper with Tahini Corn, Zucchini, and Tomato Sauté
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time