Grouper with Corn "Pudding" and Collard Greens

Grouper with Corn "Pudding" and Collard Greens is a gluten free recipe with 6 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 44g of protein, 35g of fat, and a total of 558 calories. It works well as a Southern main course. If you have young, butter, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. Users who liked this recipe also liked Yellowedge Grouper with Savory Sweet Corn Pudding, Oyster Mushroom Vinaigrette and Petite Greens, Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), and Braised Collard Greens, Mustard Greens, and Red Swiss Chard.

Instructions

Preheat the oven to 350 and place a 9- or 10-inch cast-iron skillet in it to heat. Using a box grater, coarsely grate the corn into a bowl, reserving all of the solids and juices.

Ingredients you will need

Corn

Equipment you will use

Box Grater

Frying Pan

Bowl

Oven

Add the oil to the hot skillet and swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Spread the corn and juices in the skillet and bake for 45 minutes, until browned and crusty on the bottom. Scrape the corn into a saucepan and stir in the butter and lime juice. Season with salt and cayenne; keep warm.

Ingredients you will need

Lime Juice

Ground Cayenne Pepper

Butter

Spread

Corn

Salt

Equipment you will use

Oven

Sauce Pan

Frying Pan

In a large cast-iron skillet, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the andouille and cook over moderate heat until browned, 2 minutes; transfer to a plate. Set the skillet over high heat and when the oil is almost smoking, add the collards and cook, undisturbed, until slightly charred, 1 minute. Stir and cook for 30 seconds longer.

Ingredients you will need

Andouille Sausage

Collard Greens

Cooking Oil

Equipment you will use

Frying Pan

Add the andouille, shallot and chile and cook over moderate heat, stirring, until the shallot is softened, 1 minute.

Ingredients you will need

Andouille Sausage

Shallot

Chili Pepper

Add the radishes and scallion and cook, stirring, for 30 seconds. Scrape the collards into a bowl and stir in the lime juice. Season with salt, cover and keep warm.

Ingredients you will need

Lime Juice

Collard Greens

Radish

Green Onions

Salt

Equipment you will use

Bowl

Reduce the oven temperature to 32

Equipment you will use

Oven

Heat a grill pan. Rub the grouper with oil and season with salt and cayenne. Grill over high heat, skinned side up, until lightly charred, 2 to 3 minutes. Turn and transfer to a large baking sheet. Top each fillet with 1/2 tablespoon of butter and bake for about 3 minutes, until cooked through.

Ingredients you will need

Ground Cayenne Pepper

Grouper

Butter

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Grill Pan

Oven

Grill

Spoon the corn into small bowls. Spoon the collards onto plates and top with the grouper fillets and any pan juices.

Ingredients you will need

Grouper Fillets

Collard Greens

Corn

Equipment you will use

Bowl

Frying Pan

Serve right away with the corn.

Ingredients you will need

Corn

Equipment

Ingredients

Servings:

57grams

smoked andouille sausage, cut lengthwise into thin strips 6servings

Cayenne pepper 1small

fresh red chile—halved, seeded and thinly sliced crosswise 6larges

ears of corn, shucked 1kilograms

skinless grouper fillets 1Tbsp

fresh lime juice 2

red radishes, thinly sliced 2smalls

white icicle radishes, cut into thin sticks 6servings

Salt 1large

scallion, white part only, thinly sliced on the bias 1small

shallot, minced 2Tbsps

unsalted butter 3Tbsps

unsalted butter, softened 1Tbsp

vegetable oil 6servings

Vegetable oil, for rubbing 227grams

young, tender collard greens, stems discarded and leaves cut into 1-inch-wide strips

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.