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Grouper with Roasted Corn and Peppers Print Email


2 tablespoons olive oil
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
2 cups fresh corn kernels
1 cup Florida onion, diced
1 teaspoon salt, divided
1 teaspoon fresh-ground black pepper, divided
1 teaspoon dried thyme, divided
4 6-ounce grouper fillets
1/2 cup Lars’ french-fried onion rings, crushed

Heat oven to 450 degrees F. Combine 1 tablespoon of the olive oil with the red and green bell peppers, corn, onion and 1/2 teaspoon each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.

Rub the remaining 1 tablespoon of oil over both sides of the fillets and season with the remaining 1/2 teaspoon salt, pepper, and thyme. Top with crushed onion rings. Remove the roasting pan from the oven; spread corn-and-pepper mixture to the sides of the pan. Place fillets in the center of the pan and cook 10 minutes until opaque in the center. Serve fillets on a bed of the roasted vegetables.

4 servings
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