Florida Department of Agriculture and Consumer Services

Grouper with Roasted Corn and Peppers

Posted April 16, 2013 in Entrees, Grouper

Grouper with Roasted Corn and Peppers


  • 2 tablespoons olive oil
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 2 cups fresh corn kernels
  • 1 cup onion, diced
  • 1 teaspoon salt, divided
  • 1 teaspoon fresh-ground black pepper, divided
  • 1 teaspoon dried thyme, divided
  • 4 (6-ounce) grouper fillets
  • 1/2 cup french-fried onion rings, crushed


  1. Heat oven to 450 degrees F.
  2. Combine 1 tablespoon of the olive oil with the red and green bell peppers, corn, onion and 1/2 teaspoon each of the salt, pepper and thyme in a large ovenproof pan.
  3. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
  4. Rub the remaining 1 tablespoon of oil over both sides of the fillets and season with the remaining 1/2 teaspoon salt, pepper and thyme.
  5. Top with crushed onion rings.
  6. Remove the roasting pan from the oven; spread corn-and-pepper mixture to the sides of the pan.
  7. Place fillets in the center of the pan and cook 10 minutes until opaque in the center.
  8. Serve fillets on a bed of the roasted vegetables.


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