---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pan-Roasted Grouper with Leeks, Corn and Must
  Categories: Scanned, Sjk, Bon appetit, Fish, Grouper
       Yield: 8 servings
  
 ---------------SOURCE: P.56, BON APPETIT, S---------------
 
 ---------------CHEF: ALLEN SUSSER OF CHEF A---------------
 
 --------------------FROM: SALLIE KREBS--------------------
            For dessert after the main
            -course (above), Allen
            -likes carrot cake
            Topped with pineapple and
            -papaya.
     1/4 c  Whole mustard seeds
       2 T  Chopped fresh thyme or 2
            -teaspoons dried
       2 t  Salt
       8 ea 6-ounce grouper or orange
            -roughy fillets
     1/4 c  Olive oil
     2/3 c  Sliced leek (white and pale
            -green parts only)
       1 c  Fresh corn kernels
       1 c  Dry white wine
       2 T  Fresh lime juice
       6 T  (3/4 stick) butter
            Preheat oven to 350-F. Mix
            -first 3 ingredients in
            -small bowl. Sprinkle
            Over fish. Divide oil
            -between 2 heavy large
            -ovenproof skillets over
         md Heat. Add 4 fish fillets to
            -each skillet and cook until
            Bottoms are brown, about 3
            -minutes. Transfer fish to
            -large platter.
            Divide leek, corn and wine
            -between same skillets and
            -bring to boil,
            Scraping up any browned
            -bits. Place 4 fish
            -fillets, browned side down,
            Atop vegetables in each
            -skillet. Bake until fish
            -is cooked through,
            About 10 minutes.
  
   Transfer fish to plates. Combine all vegetables and
   liquid in 1 skillet. Add lime juice to vegetables. Add
   butter and whisk over low heat until melted. Season
   with salt and pepper. Spoon vegetables with sauce
   alongside fish and serve.
   
   Submitted By SALLIE KREBS   On   08-24-94 (1907)
  
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