Reprinted from The Edge 2003.2004
Grilled Grouper with Tricia’s Roasted
Corn-Cucumber
Salsa
Photo by Greg Bailey |
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SERVES FOUR
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Salsa:
• 2 ears sweet corn in husks, roasted
at 350 degrees for 20 minutes
• 1 large English cucumber or 2 regular
cucumbers, seeded and diced small
• ½ red onion, finely diced
• 1 small red
pepper, finely diced
• ¼ cup thinly sliced green onion
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• 1 T chopped fresh
dill
• 1 T chopped fresh chives
• 2 T rice wine vinegar
• juice of ½
lime
• 1 t sugar, more or less to taste
• dash of ground cayenne
pepper
• salt & pepper
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Shuck roasted corn and cut kernels
off cobs. Mix all ingredients,* and squeeze a dash of fresh lime juice over
salsa just before serving.
*Although preparation for the salsa
requires less than ½ hour, the salsa is best after it sits for at least ½
hour after mixing ingredients.
Grouper and Timbales:
• 4 portions fresh grouper
• salt and
pepper
• 3 large beets, scrubbed and sliced ¼" thick
• Kosher salt
• 1 T
extra-virgin olive oil
• basmati rice
Heat oven to 400 degrees. Mix beet
slices with olive oil and spread on cookie sheets. Sprinkle lightly with Kosher
salt and roast for 15 minutes, turning once halfway through. Remove from over
and cool.
Prepare rice according to package
instructions. Cut circles of beets slightly smaller than the diameter of a
small water glass and layer beets and rice in glass. Turn over onto plates.
Season grouper and grill, or pan-sear and finish in the oven to desired
doneness. Plate grouper and salsa with rice timbales.
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