Category Archives: Recipes

2 Servings

Ingredients:

• 2 red snapper fillets, about 6 to 8 ounces each
• 4 tablespoons butter
• 1 medium clove garlic, pressed or minced
• 3 or 4 drops Worcestershire sauce
• 1/2 teaspoon Creole or Cajun seasoning, or your favorite seasoning blend with salt
• 1/8 teaspoon fresh ground black pepper
• 1 to 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh or frozen chives, optional
• 3 to 4 tablespoons plain or seasoned bread crumbs
• 2 tablespoon freshly grated parmesan cheese, optional

Preparation:
Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.
In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.

6 Servings

Ingredients:

• 1/4 cup butter
• 1 1/2 cups heavy cream
• 1 teaspoon Creole mustard
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (4 ounce) can small shrimp, drained
• 1 teaspoon Cajun seasoning
• salt and pepper to taste
• 2 pounds grouper fillets
• 1 tablespoon olive oil
• 1 lemon, juiced
• 1 teaspoon chopped fresh parsley
• salt and pepper to taste

Directions:
Preheat your 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 the Cajun seasoning, salt, and pepper. Cook until thoroughly heated.
Place the 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.