*Please note I did not follow the recipe, I changed the ingredients, thus the 5 star rating*
I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerils bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerils bayou blast, 1 1/2 Tbsp parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
Not sure what the original recipe tasted like, and I know I didn't follow it...but there's something about mayo on fish that just doesn't sound appetizing!
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*Please note I did not follow the recipe, I changed the ingredients, thus the 5 star...