Chef John from the Battle House prepares a fresh grouper filet, with corn and potato hash, and a charred corn sauce.


  • 7 oz filet of grouper
  • 3 ears of fresh corn
  • 4 fingerling potatoes
  • 1/2 bundle of cilantro
  • Salt and pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 2 cloves of garlic (minced)
  • 1 shallot (minced)
  • 3 tablespoon of butter
  • 2 cup of heavy cream


Lightly salt and pepper the grouper on both sides. Heat an 8-inch sauté pan on medium high heat until lightly smoking. Place butter in pan and let melt, slowly place the fish in pan skin side up. Adjust heat if needed. Let fish sear on one side for three minutes, flip and cook for 3 more minutes. Cooking time may vary, depending on thickness of fish.

Corn and potato hash:

Cut one ear of corn off the cob, rinse off hair. Bring a small pot of water to a boil, take your potato and blanch for 3 minutes. Once potatoes are blanched and cooled heat a sauté pan on medium high heat. Place a pad of butter in pan then start sautéing half your shallots and one ear of corn for 3 minutes. Place your potatoes and 1 glove of garlic in pan and sauté for another few minutes. Season with chopped cilantro, cumin, paprika, salt and pepper.

Charred corn sauce:

Take the remaining ears of corn and place in the oven until a light char is on the corn (time varies). Once the corn has a nice char, cut the corn of the cob, set aside. Take your cobs and heavy cream and place in a pot and bring to a boil. Once to a boil, turn heat down and let simmer for 10 minutes. Once sauce has simmered for 10 minutes remove corn cobs and remove cream from heat. Place your charred corn in a blender with ¼ cup of your heavy cream and puree until smooth, adding more cream if needed. Season with salt and pepper to taste.

All content © 2018, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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