Clarion County Recipe of the Day: Grouper with Crabmeat Sauce
A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree!
8 grouper or red snapper fillets (8 ounces each), skin removed
1/4 cup lemon juice
1 tablespoon seafood seasoning
1 tablespoon olive oil
2 large onions, chopped
1 large sweet red pepper, chopped
8 green onions, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2 teaspoons seafood seasoning
2-1/2 cups half-and-half cream
2 cups fresh crabmeat
1/4 cup minced fresh parsley
-Place fillets on a foil-lined 15x10x1-in. baking pan.
-In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning, and oil; brush over fillets. Broil 4-in. from the heat for 6-7 minutes on each side or until fish flakes easily with a fork.
-Meanwhile, for sauce, in a large skillet, saute the onions, red pepper, green onions, and garlic in butter until tender. Stir in flour and seafood seasoning until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in crab meat; heat through. Serve with fish. Sprinkle with parsley.
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