Grouper With Corn "Pudding" And Collard Greens

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6 large ears of corn, shucked

1 tablespoon vegetable oil

2 tablespoons unsalted butter

1 tablespoon fresh lime juice


Cayenne pepper

2 ounces smoked andouille sausage, cut lengthwise into thin strips

1/2 pound young, tender collard greens, stems discarded and leaves cut into 1-inch-wide strips

1 small shallot, minced

1 small fresh red chile—halved, seeded and thinly sliced crosswise

2 red radishes, thinly sliced

2 small white icicle radishes, cut into thin sticks

1 large scallion, white part only, thinly sliced on the bias

Six 7-ounce skinless grouper fillets

Vegetable oil, for rubbing

3 tablespoons unsalted butter, softened

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