Steamed Grouper with Corn, Tomatoes & Basil

By / Photography By Kathryn Brass-Piper | July 01, 2015

Preparation

Heat oven to 400°.

Combine corn, tomato, basil, and garlic in a medium bowl. Season with salt and pepper.

Cut 2 pieces of 16-inch-long parchment paper. Fold each in half lengthwise and unfold. Divide corn-tomato mixture evenly between parchment, arranging along one side of the fold. Top with fish and season with salt and pepper. Squeeze lemon over fish and top with 2 pieces of butter.

Fold parchment over fish leaving space for steam to circulate. Seal by making small, overlapping folds around edges. Transfer to a baking sheet and bake for 10–12 minutes, packets will puff up.

To serve, immediately transfer packet to a serving dish and cut open releasing steam. Sprinkle with basil and lemon zest. Serve with bread to sop up juices.

NOTE: I highly recommend purchasing a nut milk bag, it makes the process of homemade mylks much easier. A variety of choices can be found online.

Ingredients

  • ½ cup fresh corn kernels
  • ½ cup halved grape tomatoes
  • 1 tablespoon lightly chopped basil, plus more for serving
  • 1 small clove garlic, minced
  • Sea salt and freshly ground
  • pepper
  • 2 (6-ounce) grouper fillets
  • ½ lemon, plus zest for serving
  • 2 tablespoons butter, cut into 4 pieces Crusty bread, for serving
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