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1
Preheat the oven to 350 and place a 9- or 10-inch cast-iron skillet in it to heat.
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2
Using a box grater, coarsely grate the corn into a bowl, reserving all of the solids and juices.
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3
Add the oil to the hot skillet and swirl to coat.
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4
Spread the corn and juices in the skillet and bake for 45 minutes, until browned and crusty on the bottom.
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5
Scrape the corn into a saucepan and stir in the butter and lime juice.
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6
Season with salt and cayenne; keep warm.
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7
In a large cast-iron skillet, heat the oil.
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8
Add the andouille and cook over moderate heat until browned, 2 minutes; transfer to a plate.
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9
Set the skillet over high heat and when the oil is almost smoking, add the collards and cook, undisturbed, until slightly charred, 1 minute.
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10
Stir and cook for 30 seconds longer.
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11
Add the andouille, shallot and chile and cook over moderate heat, stirring, until the shallot is softened, 1 minute.
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12
Add the radishes and scallion and cook, stirring, for 30 seconds.
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13
Scrape the collards into a bowl and stir in the lime juice.
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14
Season with salt, cover and keep warm.
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15
Reduce the oven temperature to 325.
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16
Heat a grill pan.
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17
Rub the grouper with oil and season with salt and cayenne.
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18
Grill over high heat, skinned side up, until lightly charred, 2 to 3 minutes.
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19
Turn and transfer to a large baking sheet.
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20
Top each fillet with 1/2 tablespoon of butter and bake for about 3 minutes, until cooked through.
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21
Spoon the corn into small bowls.
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22
Spoon the collards onto plates and top with the grouper fillets and any pan juices.
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23
Serve right away with the corn.
