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Reprinted from The Edge 2003.2004
Grilled Grouper with Tricia’s Roasted
Corn-Cucumber Salsa

Photo by Greg Bailey

SERVES FOUR

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


• 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

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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