Grouper with Crabmeat Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A creamy seafood sauce drapes over mild-flavored grouper for an elegant entree. Whether served to my family or to hundreds of people at a charity event, it's a winner.—Virginia Anthony, Jacksonville, Florida Ingredients:
8 grouper or red snapper fillets (8 ounces each), skin removed |
1/4 cup lemon juice |
2 tablespoons marinade for chicken |
1 tablespoon seafood seasoning |
1 tablespoon olive oil |
sauce: |
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 king arthur unbleached 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 |
Directions:
1. Place fillets on a foil-lined 15-in. x 10-in. x 1-in. baking pan.
2. 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.
3. 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. Yield: 8 servings.
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