Broiled Grouper with Creamy Crab and Shrimp Sauce

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...

This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.

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...

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 ...

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...

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...

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...

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...

I substituted fat-free evaporated milk for the heavy cream and eliminated the shrimp due to an allergy, and this was still great! Serving the grouper over rice was a perfect way to soak up the ...