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Home > Recipes > Grouper Recipes > Grouper with Roasted Corn and Peppers


  • 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.

    Suggested Pairing

    Any number of light white wines will go nicely with this. Try a Chardonnay from France, such as a Mâcon-Villages or one of the newer-styled Chardonnays from the Pays d'Oc region.

    Recipe courtesy of Food & Wine