Recipes

Sour Orange Mojo Grouper with Florida Corn and Hearts of Palm Succotash

Gulf grouper fillets get a quick soak in a sour orange mojo, then hit a screaming-hot cast iron for a golden crust and a juicy center. They land on a warm succotash built from Florida sweet corn, briny hearts of palm, and a handful of cherry tomatoes that burst in the pan. It is a full summer plate in about 40 minutes, and it tastes exactly like where we live.

• 1 1/2 lb Gulf grouper fillets, about 6 oz each
• 1/2 cup fresh sour orange juice (or 3 tbsp fresh orange juice plus 3 tbsp fresh lime juice)
• 4 cloves garlic, finely minced
• 3 ears Florida sweet corn, kernels cut from the cob

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