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My review
Broiled Grouper with Creamy Crab and Shrimp Sauce
JILL ELAINE
"I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!"
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Ingredients
35 m servings 520 calsOriginal recipe yields 6 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 520 calories; 35.1 g fat; 4.1 g carbohydrates; 46.7 g protein; 240 mg cholesterol; 459 mg sodium. Full nutrition
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Reviews
Read all reviews 3543 Ratings
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Most helpful positive review
3/6/2007
This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it ha...
Most helpful critical review
5/26/2003
I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? After the ingrediants it's never mentioned again. I kind of assume that it goes in the "Creamy...
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3/6/2007
This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it ha...
5/16/2002
This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.
9/3/2004
I used this recipe as a special in my restaurant with some small changes, and the feedback was fantastic. My changes were only to add some diced onions and bell peppers to the sauce (Sauteed) an...
1/29/2009
YUM. Oh, don't use flounder though. It turned out WAY to soft for this recipe, but had a great flavor. I thought the flavor was a little on the weak side, so I tripled the cajun seasoning to my ...
5/26/2003
I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? After the ingrediants it's never mentioned again. I kind of assume that it goes in the "Creamy...
2/2/2007
This is a definite keeper! I used catfish instead. I also added a little cornstarch to the sauce to make it creamier. I added a little garlic powder along with the other ingredients for the fill...
4/21/2004
With all the "heavy cream" confusion, I ditched it and went for my healthy favorite, fat-free sour cream. About 3/4 cup stirred in with the seasoning worked nicely. Also, to the sauce, I added s...
12/5/2014
Just okay as is. I loved the Creole mustard and the Cajun seasoning, but this was seriously in need of some color, some punch, some zip! And I mean both in flavor as well as presentation. I ga...