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Grouper with Roasted Corn and Peppers
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 5 Min.
Cook Time: 22 Min.
What you need:
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2 Tbsp. olive oil
1 c. Florida red bell pepper, chopped
1 c. Florida green pepper, chopped
2 c. fresh Florida corn kernels
1 c. Florida onion, diced
1 tsp. salt, divided
1 tsp. fresh-ground black pepper, divided
1 tsp. dried thyme, divided
4 -(6 oz.) Florida grouper fillets
1/2 c. french fried onion rings, crushed
What to do:
1. Heat oven to 450°F. Combine 1 Tbsp. of the olive oil with the red and green bell peppers, corn, onion and 1/2 tsp. each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 min., stirring twice.
2. Rub the remaining 1Tbsp. of oil over both sides of the fillets and season with the remaining 1/2 tsp. salt, pepper, and thyme. Top with crushed onion rings.
3. Remove the roasting pan from the oven; spread corn-and-pepper mixture to the sides of the pan. Place fillets in the center of the pan and cook 10 min. until opaque in the center. Serve fillets on a bed of the roasted vegetables.

Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Wine pairings:
Chardonnay, Pinot Grigio, White Table Wine
Nutritional information:
Calories: 481;   Calories From Fat: 206;   Total Fat: 23g;   Saturated Fat: 5g;   Cholesterol: 62mg;   Total Carbs: 30g;   Protein: 39g;  
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