Lunch / Dinner
Grouper with Pico Salad
A meal of flaky fish paired with crunchy corn, juicy tomatoes, summery zucchini, and flavorful pico de gallo can be on your dinner table faster than you thought possible.
With a sweet, mild flavor, grouper fish is a perfect high-protein provider for your dish and is easily prepared when you’re short on minutes. When combined with a delicious salad of zucchini, tomato, corn, and Pico de Gallo, even the pickiest eaters won’t be able to say no to this dinner!
Ingredients
Test Kitchen Tip
Do not swap butter for the oil when cooking the fish; the butter will burn too quickly and leave black specks on your fillets.
Instructions
Preheat oven to 425°.
Pat fillets dry thoroughly with paper towels. In a small bowl, stir together cornmeal, flour, 2 teaspoons salt, and 1 teaspoon pepper. Dust both sides of fish with cornmeal mixture.
Heat oil over high heat until just smoking in a 12-inch nonstick ovenproof skillet. Place fish in pan, pressing gently to ensure even contact with pan. Cook for 1 to 1½ minutes; turn fillets, and transfer skillet to oven.
Bake until an instant read thermometer inserted in thickest portion registers 135°, 7 to 10 minutes.
Combine zucchini, tomatoes, and corn in a large skillet. Add butter, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; cook over medium-high heat for 5 minutes. Remove from heat; top with basil. Serve with fish. Garnish with Pico de Gallo, if desired.