Title: Pan-roasted grouper with leeks~ corn & mustard seeds
 Categories: Fish, Grouper
      Yield: 8 Servings
 
    1/4 c  Whole mustard seeds
      2 tb Chopped fresh thyme or 2 teaspoons dried
      2 ts Salt
      8 ea 6-ounce grouper or orange roughy fillets
    1/4 c  Olive oil
    2/3 c  Sliced leek (white and pale green parts only)
      1 c  Fresh corn kernels
      1 c  Dry white wine
      2 tb Fresh lime juice
      6 tb (3/4 stick) butter
           

Preheat oven to 350-F. Mix first 3 ingredients in small bowl. Sprinkle over fish. Divide oil between 2 heavy large 
ovenproof skillets over md Heat. Add 4 fish fillets to each skillet and cook until bottoms are brown, about 3 
minutes. Transfer fish to large platter.  Divide leek, corn and wine between same skillets and bring to boil, 
scraping up any browned bits. Place 4 fish fillets, browned side down, atop vegetables in each skillet. Bake until 
fish is cooked through, about 10 minutes.
 
Transfer fish to plates. Combine all vegetables and liquid in 1 skillet. Add lime juice to vegetables. Add butter 
and whisk over low heat until melted. Season with salt and pepper. Spoon vegetables with sauce alongside fish and 
serve.