Broiled Grouper with Creamy Crab and Shrimp Sauce Recipe
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Broiled Grouper with Creamy Crab and Shrimp Sauce

By: 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!"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (30)

What to Drink?
Wine Chardonnay
Cocktail Sidecar
Beer Beer
Chilled Non-Alcoholic Cherry Limeade I
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter
  • 1 1/2 cups heavy cream
  • 1 teaspoon Creole mustard
  • 2 (6 ounce) cans crabmeat, drained and flaked
  • 1 (4 ounce) can small shrimp, drained
  • 1 teaspoon Cajun seasoning
  • salt and pepper to taste
  • 2 pounds grouper fillets
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 1 teaspoon chopped fresh parsley
  • salt and pepper to taste

Directions

  1. Preheat the oven broiler. Cover a medium baking dish with foil.
  2. 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.
  3. Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
  4. Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 520 | Total Fat: 35.1g | Cholesterol: 240mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 25, 2003 by CHRIS_PROMEN   view full review
This was super easy to make and was very very good. I will definitely make again and will...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 4, 2007 by Blondeprincess Supporting Member (Click to learn more about Supporting Membership)  view full review
This was delicious and I did make a few changes. I left out the creole mustard, adding in...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 3, 2004 by BONEFACE   view full review
I used this recipe as a special in my restaurant with some small changes, and the feedback was...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 5, 2003 by OffRoadGal   view full review
I would try this it kind of sounds good but what do I do with the cup and a half of heavy...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 2, 2007 by deblev   view full review
This is a definite keeper! I used catfish instead. I also added a little cornstarch to the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 2, 2009 by Red Puckett   view full review
YUM. Oh, don't use flounder though. It turned out WAY to soft for this recipe, but had a great...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 21, 2004 by KIMBERLY KAY   view full review
With all the "heavy cream" confusion, I ditched it and went for my healthy favorite, fat-free...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Sep. 8, 2007 by Lynardo Supporting Member (Click to learn more about Supporting Membership)  view full review
I substituted fat-free evaporated milk for the heavy cream and eliminated the shrimp due to an...
The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 22, 2004 by BMRITTER   view full review
I rubbed the fish with olive oil and bronzed it lightly with a blackening seasoning. Then...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 11, 2005 by SAMMY   view full review
I made it with just shrimp and it was great.

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