Tuesday, June 8, 2010

Get It While You Can (Mahi [or other fish] with Roasted Corn & Peppers)

Here…something very quick and impossibly tasty. Corn’s coming into season, so the fresh stuff is easy to lay your hands on. Also, this recipe is fish-related, and you might as well enjoy the critters while it’s possible. Thanks, BP & Haliburton…


  • 2 bell peppers of different colors, diced
  • 2 cups corn kernels (cut off about 4 ears fresh)
  • 2 tbsp. olive oil
  • 1/2 tsp. dried thyme or several sprigs fresh
  • 1 lb or so of grouper, mahi, or similar meaty fish filets
  • salt & pepper

Preheat the oven to 450F. Toss the bell peppers and corn kernels with salt and pepper (maybe 1 tsp. salt, 1/4 tsp pepper or so), 1 tbsp. olive oil, and about half the thyme. Put mixture in a baking pan and roast in the oven, stirring a couple of times, until things start to brown – about 12 minutes.

Rub the rest of the oil into the filets (we used mahi here). Remove the pan from the oven and push the corn and peppers aside to make room for the fish. Put the fish in the center of the pan (skin side down if there’s skin). Sprinkle the fish with more salt, pepper, and the remaining thyme. It’ll look something like this:


Return the pan to the oven and cook until the fish is just done. A 1” filet will take about 15 minutes, give or take.

Plate everything up. We added a side of sliced avocado sprinkled with lemon juice and served it with a light Sauvignon Blanc-ish white from Languedoc, but any light white will go nicely.

Enjoy. Total prep – under five minutes.


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