Fleet Landing chef Drew Hedlund, a big grouper fan, likes to complete this colorful plate with sauteed broccoli rabe.

Pan-seared Grouper Over Roasted Corn Pudding With Balsamic Fig Marmalade



4 6-ounce grouper fillets

4 tablespoons canola oil

Salt and pepper, to taste


Preheat oven to 425 degrees.

In a large saute pan, heat canola oil over medium high heat.

Season grouper fillets with salt and pepper. Sear fillets, skin side up, until golden brown in color. Turn fillets over and place saute pan in oven. Cook 8 to 12 minutes or until fish is cooked completely.



2 tablespoons canola oil

4 cups yellow corn

2 teaspoons fresh thyme, chopped

2 teaspoons garlic, minced

3/4 cup white onion, diced

4 large eggs

2 cups heavy cream

1 cup smoked Gouda cheese, grated

1/4 cup bacon, cooked and crumbled

1 teaspoon chili powder


Pre-heat oven to 350 degrees.

In a large saute pan, heat canola oil over medium high heat. Add corn, thyme, garlic and onion to pan, and saute until golden and corn is tender.

Place half of the mixture in a food processor and process with eggs and heavy cream until smooth.

Return processed mixture to the pan.

Incorporate all ingredients together, pour into a 2-quart baking dish, and cook 45 to 50 minutes or until set in the center.



2 tablespoons olive oil

1 cup white onion, diced finely

2 cups dry figs, quartered

1 cup Balsamic vinegar

1 teaspoon fresh thyme, chopped

1 teaspoon Sriracha

2 tablespoons olive oil


In medium saucepan, heat olive oil over medium heat.

Slowly caramelize onions until medium brown in color.

Add remaining ingredients and cook until marmalade consistency is achieved. Serve over grouper.