Cajun Grouper

A staple of classic New Orleans cuisine, Creole sauce — also known as “red gravy” — is popular all across the American south as well as in the Bahamas and the French Caribbean. You can make a full-scale original version with diced “trinity” (bell peppers, onions, celery) and lots of spices if you have the time, but this shorter method is delicious and requires less chopping and mixing.

Grouper is the most obvious choice but you can use this recipe for mahi, catfish, snapper, shrimp, even octopus.

1 clove chopped garlic or 1 tbsp garlic powder

2 tbsp Zatarain’s or Tony Cachere’s Creole seasoning (or make your own)

1 large onion, chopped

1 medium bell pepper, chopped

14 1/2 ounce can stewed tomatoes

4 eight to ten ounce grouper fillets

Preheat oven to 350ª

Saute onions, pepper and garlic in butter or EVOO

Add stewed tomatoes and creole seasoning

Simmer uncovered for 20 minutes

Spray baking pan with non-stick cooking spray

Bake grouper for 10 minutes, then add tomatoes and vegetables from saute pan and bake for an additional 10 minutes

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425

8780 E CR 466
The Villages, FL 32162
352.751.1755

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