This is a beautiful, light and refreshing dinner that is perfect for a late summer or early fall evening. Grouper is a delightful, light fish. Tomatoes are loaded with vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium. Tomatoes are heart healthy and help prevent cancer. Zucchini contains zero fat, and is high in water and fiber. This summer squash also contains antioxidant and anti-inflammatory phytonutrients.
- 4 grouper fillets, or other firm fish such as halibut, cod, or salmon
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground pepper
- 2 tbsp. olive oil
- 2 medium zucchinis
- 1 large shallot
- 1 1/2 c. fresh yellow corn kernels or frozen whole-kernel corn
- 2 clove garlic
- 1 1/2 c. cherry tomatoes
- 2 tbsp. cold butter
- 1/4 c. torn basil leaves
- Sprinkle fish with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
- Sauté zucchini and shallot 4 minutes or until crisp-tender, then stir in corn and garlic, and sauté 2 more minutes.
- Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste.
- Spoon vegetables onto serving plates, and top with fish.
We would like to thank Good Housekeeping for this exquisite recipe.