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Catch ‘em & Cook ‘em: Florida Style Grouper

October 4, 2017
By Capt. Dick May , Pine Island Eagle


4 (7 oz) fresh gulf grouper filets

4 oz white lump crab meat - crumbled

4 oz alligator sausage sliced

1 bell pepper sliced

1 jalepeno pepper sliced

2 garlic cloves chopped

1/2 Spanish onion diced

2 oz Shitake mushrooms sliced

1 scallion diced

2 oz butter

How to:

1. Melt half the butter in a saucepan and saute all ingredients other than the grouper for about 3 minutes over medium heat. (Use blackening seasoning if you want it spicy)

2. In a skillet, saute the fish in the other half of the butter for about 3 minutes on each side over medium heat. (Use fresh fish seasoning to taste).

3. Plate the fish, top with crab and sausage mixture and top with bearnaise sauce.

4. Garnish with fresh steamed asparagus.

Serves 4

Capt. Dick May is a former long-time island fishing guide and cookbook author. His latest book, "Capt. Dick's Seafood & Southern Country Cooking," can be ordered at



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