Grouper With Crabmeat Sauce Food

CRAB CRUSTED GROUPER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
• Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE

Steps:

• Preheat the oven broiler. Cover a medium baking dish with foil.
• Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
• Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
• Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

GROUPER WITH CRABMEAT SAUCE

Steps:

• Place fillets on a foil-lined 15x10x1-in. baking pan. , In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork., Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.

SAGO STUFFED CRAB CRUSTED GROUPER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Topping:.
• In a medium bowl, stir together the 3/8 cups flavored bread crumbs, red pepper, yellow pepper, 6 green onions, 3/4 jalapeno, 1 1/2 stick butter, crabmeat, and 3/8 cup mozzarella cheese.
• Shrimp and Lobster Butter Cream Sauce:.
• In a heavy saucepan, melt 3/4 stick of the butter and saute' the 1/4 cup onions until they turn translucent. Add the 8 shrimp and chopped lobster. Saute' until pink. Add the 3 Tbsp flour and saute' for three minutes. Add clam stock and the remaining 3/4 stick butter. Slowly pour in 1-1/2 cup of the heavy cream while stirring. Then add the 2 pinches cayenne pepper, and when it begins to thicken, add the remaining 1-1/2 cup cream. Finish with the 3/8 cups sherry and season with 2 pinches of salt, pepper and paprika.
• Grouper Stuffing:.
• In a heavy stock pot, saute' the Spanish onions, carrots, celery and thyme in the 2 sticks butter until the onions are translucent. Add the shrimp and clam reduction then saute' until the shrimp are pink. Add the 3/4 cup sherry, salt and pepper. Remove from heat and stir in the plain breadcrumbs until all of the liquid is absorbed and it can be formed into balls that are tacky, but will not fall apart.
• Stuffed Grouper:.
• First, cut a piece of grouper to an individual 6 oz serving. Be sure that there are no bones in the fillet. Make a vertical cut down the center of the fillet to 1/4 inch from the bottom, being sure not to cut through the fillet. To form one large pocket, make two horizontal cuts on the inside on either side of the first cut. Stuff this pocket with 4 oz of grouper stuffing. or cut grouper into two 3 ounces pieces and place stuffing between pieces.
• Arrange grouper fillets in a single layer in a baking dish (three 9x13 inch) or broiling pan and filled with 1/2 inch of water. Spread the crumb topping evenly over the fish.
• Bake until fish is easily flaked with a fork and stuffing is golden brown (approximately 15-30 minutes). If you have thin fillets, you may broil for 10 minutes instead of baking.
• Transfer to a plate on a bed of spinach en branche (also posted), decorate with slivers and spoon on the shrimp and lobster butter cream sauce to cover. Serve immediately.

EASY CRAB CRUSTED GROUPER

Steps:

• Preheat your oven to 375*F.
• Line a medium baking dish with tin foil and brush lightly with olive oil.
• In a medium bowl, combine the first 8 items and set aside.
• Using a pastry brush, lightly brush each side of the fillets with remaining olive oil and sprinkle with salt. (For spicier fish, add a tiny sprinkle of crushed red pepper here.).
• Put the fillets in the dish, evenly spaced apart.
• Top the fillets with the cheese and pepper mixture.
• Bake for 30 minutes until fish flakes easily with a fork.
• NOTE: If you want, ( I sometimes do, I sometimes don't) you can broil the fish on low for about 1-2 minutes after baking time, to crisp up the crust on top. However, watch the ENTIRE TIME you have them under the broiler -- they will burn easily!

TAMARA'S CRAB-STUFFED GROUPER RECIPE - (3.3/5)

Steps:

• In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Add bell pepper, onion and jalapeno pepper and cook, stirring constantly, until golden. Remove to a bowl. Add crab meat, cumin, salt and pepper to taste. Toss lightly and set aside. Cut a deep pocket in the side of each grouper fillet. Stuff pockets with crab mixture. Sprinkle fillets with lemon juice, salt and pepper. Dust lightly with flour. Heat remaining olive oil in a large nonstick skillet over medium high heat. Add fillets and cook until golden, about 3 minutes on each side. Reduce heat to medium low, cover and cook 2 more minutes. Remove fillets from skillet and keep warm. Add butter, garlic and parsley to skillet. Cook briefly. Add white wine. Cook, stirring occasionally, until sauce is reduced by about half. Pour sauce over fillets and serve. Serve with black beans, rice and a field green salad.