Bright Star's Cajun Grilled Gulf Grouper served with Lemon Butter Sauce and Lump Crabmeat
1 tbsp vegetable oil
1-1/2 tbsp Creole seasoning such as Fat Boy or Tony Chachere's Creole Seasoning
Pinch of cayenne pepper
6 - 6oz Grouper fillets cleaned and towel patted dry
Brush Grouper Fillets with vegetable oil. Mix together cayenne pepper and Creole seasoning. Sprinkle seasoning on fish. Cook in skillet on medium high heat for 3-5 minutes on each side until opaque.
Lemon Butter Sauce
1 whole peeled lemon
¼ c white wine
1 clove garlic, minced
Pinch of thyme
I tsp chopped shallots
½ cup heavy whipping cream
½ lb unsalted butter at room temperature
Combine first five ingredients in medium size sauce pan. Heat pan on medium high heat until mixture is reduced by half stirring occasionally. Add whipping cream stirring occasionally until reduced by half. Remove from heat and stir in butter.
8 oz. lump crabmeat
¼ cup white wine
3 green onions chopped
Combine all ingredients and heat on medium heat for 3-4 minutes or until warm.
To Plate: Pour sauce on plate, then grouper fillet and top with lump crabmeat. Enjoy!
Also remember that you can always order this dish at dinner at The Bright Star even if it is not a special for the week.
Weekend Cooking - 11-7-09