Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

111

DON’T LET YOUR MEALS SUFFER JUST BECAUSE TIME ISN’T ON YOUR SIDE—YOU ONLY NEED

20 MINUTES OR LESS TO HAVE A WHOLESOME, TASTY DINNER ON THE TABLE WITH THIS SIMPLE RECIPE

FAST AND FRESH

Grouper with Pico Salad

Makes 4 servings

A meal of fl aky fi sh paired with crunchy corn, juicy

tomatoes, summery zucchini, and fl avorful pico de

gallo can be on your dinner table faster than you

thought possible.

4 (8-ounce) skinless grouper fi llets

2 tablespoons fi ne-ground yellow cornmeal

2 tablespoons all-purpose fl our

2½ teaspoons kosher salt, divided

1¼ teaspoons ground black pepper, divided

1 tablespoon vegetable oil

1 medium zucchini, thinly sliced

1 cup grape tomatoes, halved

2 ears sweet corn, kernels removed from cobs

½ tablespoon unsalted butter

6 to 8 fresh basil leaves, torn

Garnish: prepared pico de gallo

cook real food every day

1. Preheat oven to 425°.


2. Thoroughly pat fi llets dry with paper towels.
   In a small bowl, stir together cornmeal, fl our,
   2 teaspoons salt, and 1 teaspoon pepper. Dust
   both sides of fi sh with cornmeal mixture.


3. In a 12-inch nonstick ovenproof skillet, heat
   oil over high heat until just smoking. Place fi sh in
   pan, pressing gently to ensure even contact with
   pan. Cook for 1 to 1½ minutes; turn fi llets, and
   transfer skillet to oven.


4. Bake until an instant read thermometer
   inserted in thickest portion registers 135°, 7 to
   10 minutes.


5. In a large skillet, combine zucchini, tomatoes,
   and corn. 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 fi sh. Garnish with pico de gallo, if desired.

PRO TIP

Do not swap butter for the oil when cooking the

fi sh; the butter will burn too quickly and leave black

specks on your fi llets. 

dinn er in 20

Wash vegetables.

Cut corn from

cob. Cover and

store at room

temperature.

:

05

MINUTES

Morning

PREP