Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood. Serves two.
- 1 pound Motts Channel Seafood grouper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Butter
- salt and pepper to taste
- 1 cup heavy cream
- 1 teaspoon pressed garlic
- 1 cup diced (1/4 inch) roasted red peppers
- 2 ears cooked corn cut off from the cob
- 2 tablespoons Butter
- Salt, pepper and additional pressed garlic to taste
- Add heavy cream to a small saucepan on medium heat. Reduce liquid by 1/3, stirring occasionally.
- Add garlic and roasted red peppers. Cook until liquid is reduced again by 1/3.
- At the same time, sear the grouper in a skillet on medium high heat for about 3-4 minutes per side.
- Remove fillets from pan and place on a few paper towels to drain.
- Saute corn with two tablespoons of butter. Add salt, pepper and garlic to taste. Corn should be soft but not mushy (2-3 minutes). Remove from heat.
- To serve, plate grouper and top with red sauce and corn.