The boys went fishing in the Dry Tortugas and brought back some Grouper. Exquisite…and only one pan is used for the entire meal! If you come by some fresh Grouper filets, I highly recommend this recipe.
1 red bell pepper, cut into 1/2-inch squares
1 green bell pepper, cut into 1/2-inch squares
2 cups fresh (cut from about 3 ears) or frozen corn kernels
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
2 pounds grouper fillets, cut to make 4 pieces
Heat the oven to 450°. In a large roasting pan, combine the red and green bell peppers, the corn, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt, pepper, and thyme. Roast in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
Rub the remaining tablespoon oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 teaspoon each salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the fish in the center of the pan, skin-side down, and cook until just done, about 15 minutes for 1-inch-thick fillets. Serve the fish with the corn and peppers.